Cut each sausage into four pieces with scissors. Brown them in a large pan over a medium heat for 5 minutes, turning occasionally. They do not need to be cooked through.
Add the onion and carrot and cook for 5 minutes until the onion has softened.
Stir in the smoked paprika, oregano and tomato puree and cook for 1 minute.
Tip in the baked beans, kidney beans and chopped tomatoes. Fill one of the tins with water and add that too. Stir well and bring to a simmer.
Cover and cook for 20 minutes, stirring occasionally, until the sausages are cooked through and the sauce has thickened.
Season with salt and pepper to taste. Serve in bowls with crusty bread to mop up the sauce.