Deglaze pan with chicken stock, and transfer contents of pan to Crock-Pot.

Add remaining ingredients except for tomatoes to Crock-Pot.

Set Crock-Pot to high setting and cook for 2 hours, then cook an additional 3-5 hours on low setting or until beans are tender. Note: Do not allow to boil - choose a setting low enough to keep at a simmer only!

Check occasionally to see if more liquid is required as beans expand during cooking. Add tomatoes during final hour of cooking.

Season with salt and pepper to taste.

Can be served over pasta or rice.

Note: When in season, fresh herbs may be substituted for dried for enhanced flavor.

Submitted by: CM