Flageolet Beans with Rosemary and Thyme

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

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Recipe Time

Total: 4 Hours, 45 Minutes

Nutritional Information

Amount per serving
  • 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. 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. 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.
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