Flageolets

1 Lb Dried flageolets or limas
2 Cups Chicken broth
3 Cups Water
1 Onion -- chop
1 Bay leaf
1/4 Teaspoon Dried thyme
1 Dash Dried Rosemary
1 Teaspoon Salt

Pick over beans. Wash under cold water. Add water and soak overnight - or, bring to boil, boil for two minutes, cover and allow to set in water for one hour. Add all ingredients, except salt, to slow cooker and cook on low for 8 to 10 hours. Add salt during last hour of cooking.

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