Cut sausages lengthwise into quarters. Slice into ⅕ inch slices.
Saute onion or shallot in oil. Add garlic and saute for about 1 minute. Use your slow cooker insert if it can go on the stove. If not, saute in a small frying pan.
Add sausages to the slow cooker and let cook while you cut the peppers.**
Core peppers. Cut into quarters (or sixths). Slice short way into slices.
Drain the four cans of beans.
Add the beans, peppers, undrained tomatoes, and wine to the slow cooker.
If your slow cooker insert goes on the stove, let the ingredients come to a boil on the stove and transfer to the slow cooker.
Cook on high for 2½-3 hours, or 4 hours on low.
If your slow cooker insert does not go on the stovetop, place all ingredients in the insert and cook on high 3-4 hours or low 5-6 hours.
Enjoy plain or sprinkled with vinegar (balsamic or red wine vinegar) or avocado.
* If the sausages are not fully cooked, lightly brown the sausages in a skillet. Then add 1/4 cup water to the skillet and cover. Cook 8-10 minutes until fully cooked (over 160 degrees). Let cool slightly, then slice as directed.
** If your slow cooker insert does not go on the stove, saute the onions and garlic in a pan on the stove. Add all the ingredients to the slow cooker insert. Increase the cooking time to about 4 hours on high or 6-8 on low.