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.

This recipe and others like it can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”

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

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per main-dish serving.

Nutrition Facts

Amount Per Serving
Calories 365Calories from Fat 19

% Daily Value *
Total Fat 7.9g13%

Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 787mg33%
Total Carbohydrate 56g19%

Dietary Fiber 14g57%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Flageolet Beans with Rosemary and Thyme