Serving Size: 4
1 large yellow onion, chopped
3 cloves garlic, minced
3 cups butter beans — or lima; fresh, canned or frozen
28 ounces canned tomatoes with juices, diced
salt and pepper to taste
1/2 cup minced fresh parsley
Sauté the onion in water in a skillet until softened, then add the garlic and cook until the garlic is soft, an additional minute.
Transfer the sautéed mixture to a 3 1/2 – 4 quart slow cooker and add the beans, tomatoes & their liquid, and salt & pepper. Stir well to combine.
Cook on Low for 4 to 6 hours. Just before serving stir in the parsley.