1/4 cup olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
2 15.5 ounce cans large limas or butter beans, drained and rinsed
One 28 ounce can diced tomatoes, with their juices
Salt and pepper
1/2 cup minced parsley
Heat the oil in a medium skillet over medium heat. Add the onion, cover and cook until softened, about 5 minutes. Stir in the garlice and cook until softened, about one minute.
Transfer the sauteed mixture to your slow cooker. Add the beans, tomatoes with their liquid and salt and pepper to taste and stir to combine. Cover and cook on low for 4 to 6 hours. Just before serving stir in the parsley.
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