In the crockpot, mix together the shallots, garlic, canned diced tomatoes, stock, and tomato paste. Gently whisk or mix with a fork until evenly combined. Mix in the herbs and seasonings. Layer all the green beans on top of the sauce.

Set the crock pot to low and cook the green beans for eight hours.

Use a large serving spoon to mix the green beans and reduced sauce together. Let the green beans cool with the lid off for ten to fifteen minutes before serving. Store green beans in an air-tight container in the refrigerator for up to four days. Reheat in the microwave or in a small saucepan, until hot.