Dice onion, rosemary, and garlic into small pieces and place into small saute pan on medium heat with 2 tablespoons of broth. and ground cumin. Cook for 3-5 minutes until onions are translucent.
Removed woody stems from greens and cut into small pieces (chiffonaide style) and save these extra pieces to make your own broth
Slice potatoes into 4 lengthways and then into thin slices (video shows this up close)
Combine broth, salt, sliced potatoes (I like to make as mon shape), greens and pinto beans (drained)
Cook in a slow cooker for 30-60 minutes on a high setting or 6-8 hours on the low setting.
Serve with warm bread. Sprinkle a few fresh herbs (rosemary, spring onion, chives, parsley) on top at the end for added flavor.