Wash beans thoroughly and check for pebbles.  Place in slow cooker.  In a food processor, pulse onion/s and garlic with the s-blade into a diced consistency. Do not over-process.  Heat EVOO in a sauté pan.  Add chopped onions and garlic to pan.  While above is cooking, in a food processor, pulse all peppers with the s-blade into a diced consistency. Do not over-process.  Add peppers to pan and sauté until tender.  Add all spices and sauté two minutes or until your kitchen smells fabulous!  Add contents of sauté pan to the slow cooker.  Add vegetable stock to the slow cooker. Cover with water 1” above beans.  Set on high for 6 hours.  Check periodically and add water if necessary.  Add spices, salt and pepper to taste.  Serve on a bed of dark leafy greens and with cilantro lime rice.  Garnish with creamy ranch dressing.