Butter Beans with Andouille Sausage

-from SELF magazine

Makes 4 servings.
3 turkey (or chicken) andouille sausage links (about 3 oz each), sliced on an angle
1 can (16 oz) large butter beans (or lima beans) 
1 can (10 oz) whole tomatoes
4 carrots, peeled and shredded
1 small onion, cubed
1/2 cup chopped fresh thyme leaves
1 tbsp crushed garlic
In a medium stockpot, bring all ingredients to a boil. Salt and pepper to taste. Reduce heat and simmer 30 minutes or until the beans are tender and the sausage has shrunk to small disks. Serve hot.