2teaspoonscane or brown sugar(optional, to balance the tomatoes' acidity)
4sprigsfresh thyme
4sprigsfresh rosemary
2bay leaves
Freshly ground black pepper to taste
Instructions
Combine all ingredients except for the black pepper in a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the onion is sweet and tender and the garlic cloves are meltingly tender. Cook the mixture uncoveredfor the last 30 minutes of cooking time, stirring every 10-15 minutes.
Remove the herb sprigs and bay leaves. Taste the beans and add freshly ground pepper and additional salt as desired. Serve over toast, cooked whole grains, steamed or sautéed greens, or pasta. Some vegan cashew parmesan cheese is very nice on top!
Notes
For a stovetop version, heat the two tablespoons oil in a large pot or Dutch oven over medium heat. Sauté the onions for 7-10 minutes, stirring often, or until the onion is translucent and tender.Add all remaining ingredients except for black pepper to the pot. Cover the pot and bring the beans to a simmer. Turn the heat to low and simmer for 45 minutes, stirring a few times. Uncover the beans and continue to cook for 15 minutes, uncovered.Remove the herb sprigs and bay leave. Taste the beans and add freshly ground black pepper to taste, along with any additional salt that you like. Serve over toast, cooked whole grains, steamed or sautéed greens, or pasta. Some vegan cashew parmesan cheese is very nice on top!Leftovers will keep in an airtight container for up to 5 days in the fridge. They can be frozen for up to 6 weeks.