Place the drained lima beans into your cooker, and add the onion and garlic.
Dump in the tomatoes, then rinse the can into the pot.
Add paprika, and stir in the sausage. Cover, and cook on low for 8 to 10 hours, or until the beans are fully soft.
Use a handheld immersion blender to naturally thicken the broth by blending some of the beans and tomatoes. This also helps distribute the flavor and squish up the garlic cloves. If you don't have a handheld blender, you can scoop out a cup or so of the beans and smash them with a large fork or blend in a traditional blender, then stir them back into the pot.