1 Tbs. water
1/2 onion, chopped
1 peeled & diced carrot
1/2 lb. navy beans, soaked overnight
2 c. mushroom broth made from simmering mushrooms in 2 c. water
1/2 cube vegetable boillion
1 bay leaf
1/4 tsp. rosemary
1/4 tsp. thyme
1/2 large potato, peeled and cubed
Heat the water in a small skillet. Add onion and carrots and saute til tender.
In a small slow cooker, combine beans, carrots and onion, mushroom broth, vegetable boullion and herbs. Pour in enough water if necessary, to cover the beans. Cook on low 6 hrs. Add potato and cook 1 hr. longer.