In a 1-1/2-quart slow cooker combine beans, broth, the 1 tablespoon olive oil, the garlic, the 1 teaspoon snipped marjoram, the 1/2 teaspoon snipped rosemary, and the pepper.
Cover and cook on low-heat setting for 3 to 4 hours.
To serve, slightly mash bean mixture using a potato masher. Spoon bean mixture into a serving bowl. If desired, drizzle with additional olive oil and/or sprinkle with fresh marjoram and rosemary leaves. Serve warm or at room temperature with Pita Chips.
Preheat oven to 350 degrees F. Split pita bread rounds horizontally in half; cut each circle into six wedges. Place pita wedges in a single layer on a large baking sheet. In a small bowl combine olive oil, oregano, and salt. Brush pita wedges with the oil mixture. Bake for 12 to 15 minutes or until crisp and light brown. Remove from baking sheet; cool on a wire rack. Makes 24 chips.