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1.Heat Oil In A Large Skillet Over Medium Heat. Cook The Sausage Until Well Browned, 5 To 7 Minutes. 2.Stir In The Onion; Cook And Stir Until Lightly Browned, 5 To 7 Minutes More. 3.Remove The Sausages, And Cut Them Into 1 1/2-Inch To 2-Inch Pieces. 4.Pour The Beef Stock, Tomatoes, Tomato Puree, And Hot Sauce Into The Skillet With The Onion And Bring The Mixture To A Simmer, Scraping Up Any Brown Bits From The Bottom. 5.Place The Carrots Into A Slow Cooker, Followed By The Garbanzo Beans And Kidney Beans. 6.Arrange The Sausage Pieces On Top. 7.Pour The Sauce From The Skillet Into The Slow Cooker. 8.Cook On Low For 4 To 6 Hours.
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