How to make it

  • 1. Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 7 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 8 hours on low.
  • 2. Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs ( optional ) and remaining 1 tbsp. parsley.

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