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Flageolet Beans with Rosemary and Thyme

Photo: Thomas J. Story
Total time 4 hrs, 45 mins
Yield Serves 4 (8 or 9 as a side)
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.


  • 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

Nutrition 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

How to Make It

  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.

  3. Note: Nutritional analysis is per main-dish serving.