Photography: Jim Bathie; Styling: Jan Gautro
8 servings (serving size: 1 1/4 cups)

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

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

Moorish's Review

March 31, 2010
Decent, but eight hours in a slow cooker is way too long. Try six hours, if you don't want mushy beans. Other than that, a solid recipe.

garmarkl5's Review

April 07, 2010
I cooked this as directed and thought the flavor and texture were AWFUL. I couldn't even serve it to my family.

Qu3st33's Review

February 05, 2014
I made this a little differently, but it turned out well. I used small red beans, HSF turkey kilbasa, a bit more celery seed and thyme, and Knorr chicken stock tub instead of broth. Took the full cooking time and was pretty good overall. No issues with meat texture, beans where still slightly firm after 7 hours, still some broth left. I am thinking this would be better with a white bean though so next time I will go that direction.

AmberPizano's Review

August 05, 2009
I followed the recipe exactly but took into consideration some reviewers feedback about 8 hours on high being too long. They were right. After about 5 hours it was close to being mushy- but not bad. It was edible but not very good. I did 1 tbl of dried thyme and it was pretty overwhelming. Just not a very good recipe I didn't think.

almbhm's Review

February 10, 2010
my husband LOVES this dish! we're always looking for good slow-cooker recipes for the fall and winter months, and this one is great. the fresh thyme adds a wonderful flavor. we love it with cornbread.

Shangela's Review

November 13, 2011
I definitely think calling this "soup" is an big overstatement. It's more like just beans & sausage. I cooked this for about 6 hours which was plenty of time... The sausage itself had no flavor at all.. The beans were alright but sorta mushy. Took some leftovers to work the next day & they were even worse. Will not attempt this recipe again.

BeccaLynn67's Review

October 19, 2012

KKonrad's Review

November 10, 2009
I followed the recipe as written including using the specified French Flagolet beans. After 8 hours, the the beans were perfectly cooked. Flagolet beans are known for keeping their shape even after hours of cooking. Cooking Light should have specified a shorter cooking time or a lower setting for the alternatives. Over all, this was a decent recipe tasty, but not spectacular.

SharleneM's Review

October 28, 2010
Overall pretty blah, bland and boring. I agree with a previous poster that traditional franks and beans would have been better. That being said, I think this recipe has some potential - perhaps a more flavorful sausage, or additional herbs. But this isn't a recipe I'm in a hurry to try again.

Patten's Review

March 23, 2009
threw this together in 15 minutes and let it cook on high for 4 hours. i also used great northern beans, so perhaps they cook faster. it was just the right amount of liquid and the flavor was fantastic!