Simple Vegetarian Slow-Cooked Beans

INGREDIENTS

4 cans

(15-1/2 ounces each) great northern beans, rinsed and drained

medium carrots, finely chopped (about 2 cups)

1 cup

vegetable stock

garlic cloves, minced

2 tsp

ground cumin

3/4 tsp

salt

1/8 tsp

chili powder

4 cups

fresh baby spinach, coarsely chopped

1 cup

oil-packed sun-dried tomatoes, patted dry and chopped

1/3 cup

minced fresh cilantro

1/3 cup

minced fresh parsley