Ingredients:
1.5 cups dried cannellini beans
350 - 400 grams good country garlic
sausage,
sliced into rounds about 1/4 inch thich
2 cups beef stock
1 large yellow onion, sliced
5 cloves garlic, minced
2 small carrots, peeled and sliced into
coins
1 large (896 ml) tin chopped tomatoes
in juice
1 teaspoon dried thyme
2 bay leaves
1 teaspoon herbes de Provence
1/2 cup fresh parsley

Method:
Soak beans overnight or at least 4 hours in warm water, drain, rinse and add to a 4.5 litre (or larger) slow cooker.
In a large frying pan, lightly sprayed with oil, quickly fry the sausage rounds at medium high heat for 6 to 7 minutes until sausage begins to brown, add onion and continue to cook and stir for 3-4 minutes more until onion begins to soften.
Transfer contents of pan into the slow cooker and use the beef stock to deglaze the pan.
Add all remaining ingredients to the slow cooker, except the parsley. Cook on the high setting for 3 to 4 hours.
Remove from heat and stir through the parsley. Have a taste before you add any salt or pepper as, depending on the sausage and stock used, there may be no need for salt.
Serve in chunky earthenware bowls topped with buttered fried bread crumbs or with fresh French bread.
This is even better the second day!