Prick sausage with a fork several times and simmer covered with water about five minutes. Then cut sausage into 1 / 2 cm thick slices.
Peel onion and chop finely. Rinse beans and drain well.
Dice bacon small and fry until golden yellow. Lift out bacon, add onion and crushed garlic and sauté them. Deglaze with wine, and douse with 0.5 l water. Add sausage, bacon, mint and bay leaf and season with salt and pepper.
Simmer the stew half covered about 40 minutes. Fold in beans and parsley at the end of cooking.