Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.

Add the chopped onion and sauté for 5 minutes until softened and translucent.

Add the sliced smoked sausage and cook for another 5-7 minutes until the meat is browned and fats are rendered.

Sprinkle the flour over the onions and sausage, stirring constantly for 2 minutes to cook the flour and create a roux base.

Stir in the minced garlic and sweet paprika, cooking for just 30 seconds until fragrant (be careful not to burn the paprika).

Add the drained sauerkraut, beans, broth, and bay leaf. Stir well to scrape up any browned bits from the bottom of the pot.

Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld.

Remove the lid and simmer for an additional 10 minutes to reach your desired consistency.

Remove the bay leaf, season with salt and pepper to taste, and serve hot with crusty bread.