Recipe By: Robin Robertson, Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty One-Pot Meals That Are Ready When You Are

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.

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