Brown the sausages and crisp the lardons in a pan or in the slow cooker pot with the oil (if using saute style cooker). Once browned (5 mins), take the sausages and lardons out of the pan and set to one side.
Add the chopped onions into the pan or cooking pot and pour in the white wine, thyme and chicken stock (dissolved in the hot water). Cook on a high heat for 5 minutes then pour in the tin of chopped tomatoes and the tomato paste to make the sauce and stir through well.
Put the sausages and lardons back into the pot with the sauce and transfer to the slow cooker. Stir in the chopped carrots, celery, onions, butter and borlotti beans then add the parsley, thyme, paprika and crushed garlic. Season with the salt, pepper and sugar and then gently mix through carefully to ensure the sausages and beans remain intact.
Replace the lid and cook on high for 4 hours (or low for 8 hours).
Notes
Gluten Free
If your diet is gluten free, check the sausages and stock cubes you choose to use.