Yum! This reminded me of a slow cooked cassoulet without the meat. Used Great Northern beans, added a chopped onion on the advice of another reader, and did not use any oil. Excited to try other slow cooker bean dishes now...this was so easy.
Flageolet Beans with Rosemary and Thyme
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.
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4 Hours, 45 Minutes
- Calories: 365
- Calories from fat: 19%
- Protein: 21g
- Fat: 7.9g
- Saturated fat: 1.2g
- Carbohydrate: 56g
- Fiber: 14g
- Sodium: 787mg
- Cholesterol: 0.0mg
- 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
- 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.
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