Beans, Tuscan-style, slow cooker

Ingredients

1 tablespoon olive oil
3 ounces pancetta or bacon, finely chopped
1 large red onion, finely chopped
4 cloves garlic, minced
2 sprigs fresh rosemary or 1 tablespoon dried rosemary leaves
1/4 c. parsley leaves
1/2 tsp. salt
Freshly ground pepper
1 can (28 ounces) tomatoes
2 can (19 oz each) white kidney or cannellini beans, drained

Instructions

Heat the oil in skillet over medium-high heat. Add pancetta; cook until it just begins to brown. Transfer to slow cooker.
Add onion to skillet, reducing heat to medium; cook until softened, about 3 minutes. Add garlic, rosemary, parsley, salt and pepper to taste; cook 1 minute. Stir in tomatoes; heat to a boil, breaking up tomatoes. Cook, stirring, until liquid thickens, 2 minutes.
Meanwhile, add beans to slow cooker. Pour tomato mixture over beans, stir well. Add just enough water to cover. Cover; cook on low 8-10 hours or on high 4-5 hours.