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Heat a non-stick pan over medium heat and brown the sausages for 5–6 minutes, turning often. Transfer to the slow cooker.
In the same pan, add the onion, carrots, celery, garlic, and red pepper. Cook for 4–5 minutes until lightly softened. Transfer to the slow cooker.
Add the chopped tomatoes, chicken stock, tomato purée, smoked paprika, thyme, oregano, bay leaf, cornflour and a pinch of salt and pepper. Stir gently to combine.
Cook on low for 6 hours or high for 3 hours.
Stir in the butterbeans and continue cooking: Low: 45–60 minutes, High: 25–30 minutes.
Remove the bay leaf, taste, adjust seasoning, and serve with steamed greens.