Rating: 3 stars
16 Ratings
  • 1 star values: 5
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 4
  • 5 star values: 3

Find flageolets, tiny French kidney beans, in specialty food stores or online at www.indianharvest.com. For a nice presentation, garnish with thyme sprigs.

Lora Brody
Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Jim Bathie; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

238 calories; fat 6.2g; saturated fat 1.7g; mono fat 2.1g; poly fat 1.8g; protein 18.9g; carbohydrates 28g; fiber 8.2g; cholesterol 37mg; iron 3.6mg; sodium 689mg; calcium 108mg.
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