Step 1

Vigorously rinse beans and pick out any bad ones. Transfer beans to a 3 1/2 quart slow cooker and cover with vegetable stock. You want enough liquid to cover about 2 inches over the beans, so if that's not enough, just add some water.

Step 2

Place onion, garlic, rosemary and salt & pepper on top of beans. Stir to combine.

Step 3

Cook beans on low for 5-7 hours. I don't like mine too soft, so mine were done right at the 5 hour mark. If you have an older slow cooker that may effect the time as well.

Step 4

When the beans are done to your liking, pick out the onions and rosemary stems and discard.I like to add a bit of flakey sea salt to finish and a sprinkle more of fresh chopped rosemary.