2 15-oz cans cannellini beans
6 cloves garlic, crushed
2/3 cup dry white wine
2 TBSP olive oil
1/2 tsp dried marjoram
1/2 tsp fine sea or kosher salt
freshly cracked black pepper, to taste
small handful parsley, chopped well, to serve
Drain and rinse beans. Set aside in a sieve to let drain thoroughly. Meanwhile, add remaining ingredients, except parsley, to slow cooker. Add drained beans, stir, and cook on low eight hours. Use a wooden spoon to crush the garlic cloves, which will be cooked to a pulp by now, and stir to incorporate fully.
Transfer to a serving dish, sprinkle with chopped parsley, and serve.