A bean recipe for every taste:
Rinse Kenya beans, perhaps removing stem ends, and cut beans in half. Cook briefly in bubbling hot salted water until al dente, then drain.
Heat oil in skillet and sear sausages until hot all around, but not cooked through (you want them to still be pink in the center, as they will cook later in the dish).
Remove the sausages, add the celery, garlic, onions and thyme, rosemary and savory and stir-fry. Add the paradeis pulp and sauté. Pour red wine and boil to about 2/3. Add clear soup, bring to a boil and simmer at low temperature.
Cut the sausages into thick slices and put them repeatedly into the frying pan. After about a minute, add the white and bean pods. Season with salt, cayenne pepper and sugar and simmer on low heat for about five minutes.
Divide the sausage with beans and red wine evenly on plates and bring to the table sprinkled with chopped parsley and basil.