Slow Cooker White Beans with Rosemary

• 2 cups Dry White Beans, Covered In Water And Soaked Overnight Then Drained
• 15 ounces, weight Canned Diced Tomatoes
• 4 cups Chicken Or Vegetable Stock, Plus More If Needed
• 8 cloves Peeled Garlic
• 1 whole Small Onion, Diced
• 1 sprig Rosemary, Leaves Removed From The Stem Then Minced, Or Sub 1 Teaspoon Dried Rosemary For The Sprig
• 2 Tablespoons Butter
• Salt To Taste

1. Add all ingredients (except salt) to the bowl of a slow cooker.
2. If needed, add more stock so the beans are covered with liquid.
3. Cook on low for 10 hours or high for about 6 until the beans are tender.
4. Taste the beans, and add as much salt as youd like.
5. Serve with fresh Parmesan, crusty bread, or sliced grilled chicken over the top.

white beans, tomatoes, chicken, garlic, onion, rosemary, butter, salt

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-white-beans-with-rosemary/ (may not work)