Fill a large pot with the beans and water and bring to a rapid boil on the stove top for 10 minutes, then cover and remove from the heat. Let the beans sit in the cooling water for 1 hour, then drain and rinse with clean water. Place the beans into a 6-quart slow cooker insert. (Please note that because this mix contains red beans, the beans must be boiled this way to kill a naturally occurring potential toxin found in red beans.)
In a large skillet, brown the bulk sausage on the stove top, and drain any accumulated fat. Scrape the pan contents into the slow cooker. Add the entire jar of pasta sauce and pour in the broth. Stir to combine.
Cover, and cook on low for 8-10 hours, or on high for about 5 hours. Serve with grated Parmesan cheese and a side salad, if desired.