Greek Baked Beans - Made in Slow Cooker | Kara Lydon

Ingredients

• 1 pound dry Gigantes beans (or dry lima beans), soaked overnight or for at least for 8 hours
• 1 yellow onion, diced (approx 2 cups)
• 3 stalks celery, diced (approx 1 cup)
• 5 cloves garlic, minced
• 28 ounces canned crushed tomatoes
• 1 tablespoon ground oregano
• 1 tablespoon ground thyme
• 2 bay leaves
• 1 tablespoon salt
• 4 cups water
• 1/2 cup Greek olive oil
• Optional, for serving: fresh baked bread, feta cheese