Put the peppers on a baking sheet, skin side up, and cook under a preheated hot grill for 8—10 minutes until the skins are blackened. Cover with damp kitchen paper. When the peppers are cool enough to handle, remove the skins and slice the flesh.
Heat the oil in a nonstick frying pan, add the onion and fry for 5—6 minutes until soft. Add the kabanos sausage and fry for 1—2 minutes until crisp.
Mix together the beans and balsamic vinegar, then add the onion and kabanos mixture and the peppers and chilli. Serve the salad with walnut bread, if liked.