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To make on the stovetop:
To a braising pan or high-sided skillet over medium heat and add the olive oil. Brown the sausages about 3 minutes per side until brown (they don't have to be cooked through) remove from the pan.
To the same pan, add the onions (add more oil if needed) and cook until they start to soften. Add garlic and rosemary, stir and cook for 1 minute do not allow to brown. Add the tomato paste and red pepper flakes stir to combine. Add the wine and stir well, scraping any browned bits from the bottom of the pan.
Add the tomatoes, salt and pepper. Cover and simmer for 10 minutes until the tomatoes break down and get saucy.
Add the beans and stir to mix well. Nestle the sausages into the beans and simmer for a further 10 minutes, covered.
To make in the slow cooker:
Soak dried beans overnight in water. Brown the sausage as in step 1, then put everything into the slow cooker, cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.