Soak the beans overnight (about 12 hours) in a good 2 1⁄2 l of cold water. The next day, remove the skin from the Kabanossi. Cut the sausage into slices about 1 1⁄2 cm thick. Peel garlic.
Pour the beans into a sieve, rinse. Put them in a pot with sausage and garlic. Add 1 1⁄2 l water. Bring to the boil covered and simmer at medium heat for about 2 hours.
In the meantime peel and finely dice the onions. Clean or peel and wash the bell peppers and carrot and cut them into small cubes of about 1 cm. Heat the oil in a pan. Sauté the onions, bell pepper and carrot for about 3 minutes at medium heat.
Season vigorously with salt, pepper and cumin.
Cook rice in just under 1⁄2 l boiling salt water according to the instructions on the packet. Add the vegetable mixture to the beans 10-15 minutes before the end of the cooking time and cook along with the beans. In the meantime, wash the parsley, shake dry, pluck off the leaves and chop finely.
Season beans with salt, pepper and cumin. Arrange and sprinkle with parsley. Add rice.