Greek Big Beans - cooking recipe

Ingredients

1/4 cup olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 (15 1/2 ounce) cans butter beans, drained and rinsed
1 (28 ounce) can diced tomatoes, with juices
salt and pepper
1/2 cup minced fresh parsley

Preparation

Let the oil get heated in a skillet over medium heat.
Add in the onion; cover and cook about 5 minutes or until onion is soft.
Add in garlic; stir/saute for 1 minute or until softened.
Transfer vegetable mixture to a 4-quart slow cooker.
Add in the beans, tomatoes with liquid, and salt/pepper to taste; stir to combine.
Cover and cook on LOW for 4-6 hours.
Just before ready to serve, add in the parsley; stir to combine.