White Bean Stew

1 lb white beans (I used lima beans) Soak overnight in crock pot. In the morning, pour off the water and replace with 4 cups new water. Turn to high and cook 4 hours or until tender. Add 1/2 teaspoon of each dried thyme and rosemary.
1 onion, sliced (not diced)
2 large carrots, peeled and cut into large chunks
Saute onion and carrots in 3 Tablespoons olive oil until they begin to brown. Salt and pepper and add 1 cup water and simmer, covered, until the carrots are nearly tender.
6 cloves garlic
Brush garlic with olive oil and bake at 250 deg 30 minutes or until tender.
Add sauteed vegetables to crock pot. Squish out the centers of the garlic cloves and add to crock pot.
4 sprigs of parsley. Cut up and add to stew at the end. Heat on high 30 minutes to blend flavors.

Karen Baughman