Flageolet Beans with Rosemary and Thyme

By ROBandSEAN

Make a big pot of this easy vegetarian dish for a hassle-free dinner or side. There's no need to soak the beans beforehand; they cook to a tender finish straight from the package. You can follow this method for other beans, but you may have to adjust the cooking time depending on bean size and freshness.

Ingredients

• 12 ounces dried flageolet beans
• 6 garlic cloves, peeled
• 2 teaspoons kosher salt
• 2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
• 2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
• 2 carrots, peeled and cut into 1/2-in. slices on a diagonal
• 2 About 2 tbsp. extra-virgin olive oil
• 1/4 cup roughly chopped flat-leaf parsley, divided

Preparation

Step 1

1. Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.
2. Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.
Note: Nutritional analysis is per main-dish serving.