In 4- to 5-quart slow cooker, place beans, water, salt and pepper.
Cover; cook on High heat setting 4 to 5 hours.
In 12-inch skillet, heat oil over medium heat.
Add mushrooms, carrots, onions and garlic; cook about 5 minutes, stirring occasionally, until vegetables are tender.
Stir vegetables into beans.
Stir in remaining ingredients.
Cover; cook on High heat setting 15 minutes longer to blend flavors.
Notes & Wine Advice
Want to make this even easier? Use a drained 8-ounce can of sliced mushrooms instead of the fresh mushrooms. Skip the sautéing in step 3 and just add the canned mushrooms, carrots, onions and garlic to the cooked beans. Stir in a tablespoon of olive oil for added flavor.