Heat a large nonstick skillet over medium heat. Add sausage; sauté 5 minutes or until browned. Remove from pan, and place in an electric slow cooker. Heat the oil in pan over medium heat. Add shallots and garlic; cook 1 minute, stirring constantly.
Sort and wash beans. Add beans, shallot mixture, water, and the remaining ingredients to slow cooker. Cover and cook on high 8 hours or until beans are tender.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
If you use another type of dried beans other than the flageolets, your cooking time will probably be closer to 6 hours instead of 8 hours.
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