Flageolet Beans with Rosemary and Thyme

Flageolet Beans with Rosemary and Thyme Recipe
Photo: Thomas J. Story
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.

Yield:

Serves 4 (8 or 9 as a side)

Recipe from

Sunset

Recipe Time

Total: 4 Hours, 45 Minutes

Nutritional Information

Calories 365
Caloriesfromfat 19 %
Protein 21 g
Fat 7.9 g
Satfat 1.2 g
Carbohydrate 56 g
Fiber 14 g
Sodium 787 mg
Cholesterol 0.0 mg

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
About 2 tbsp. extra-virgin olive oil
1/4 cup roughly chopped flat-leaf parsley, divided

Preparation

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.

Note:

Stephanie Spencer,

December 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note