Quickly brown the sausages in a pan over a medium heat, then transfer to the slow cooker. In the same pan, soften the onions and garlic, then transfer to the slow cooker.
Sprinkle the flour into the slow cooker, stirring to ensure an even coating. Add all of the dried herbs and spices, salt, pepper, carrots and tomato puree. Pour in the tinned tomatoes, chicken stock, mixed beans and stir well. Drop in a bay leaf.
Cook on high for 4 hours or 6 on low.
Serve with good crusty bread!
Use cornflour instead of plain flour if you follow a gluten free diet.