Rinse and soak the beans

• Rinse the bean mix under cold water and pick out any debris.
• Soak the beans in plenty of water overnight, then drain.

Brown the sausage and vegetables

• Heat the olive oil in a frying pan and brown the sliced sausage.
• Add the onion, carrots, celery and garlic and cook until softened.

Load the slow cooker

• Add the drained beans, sausage and vegetables, diced tomatoes, broth, smoked paprika, thyme and bay leaf to the slow cooker.
• Stir to combine and cover with the lid.

Cook low and slow

• Cook on low until the beans are completely tender.
• Stir in the reserved seasoning packet during the last 30 minutes.

Season and serve

• Remove the bay leaf, then season with salt, pepper and lemon juice.
• Ladle into bowls and serve with cornbread.