White Bean Casserole

2 cups dry white beans
4 medium onions, chopped, or sliced thin
4 tsp. olive oil, divided
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped fresh basil or 2 tsp. dried
2 Tbsp. chopped fresh parsley or 2 tsp. dried
1 Tbsp. fresh thyme, or 1 tsp. dried
4 slices toasted bread
2 Tbsp. butter
2 slices precooked crumbled bacon

Place the dried beans in a stockpot. Cover with 8 cups of water. Cover the pot. Let the beans soak for 8 hours, or overnight.

Drain off the water. Put the beans into your greased slow cooker. Stir in the onions, 1, tsp. oil, salt, and pepper.

Cover. Cook on Low 9-10 hours, or on High
4-5 hours, or until the beans are tender but still holding their shape.

Thirty minutes before the end of the cooking time, stir in the herbs.

After stirring in the herbs, blend the toast and the 3 tsp. olive oil in the food processor. Sprinkle the bread crumbs over the vegetables. Do not cover the cooker.

Cut the butter into chunks. Scatter over the bread-crumbs. Do not cover the cooker. Turn the cooker to High and cook another 20-30 minutes.

Garnish with crumbled cooked bacon.