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Flageolet Beans with Rosemary and Thyme

Total Time
4 hrs 45 mins

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.

su-Flageolet Beans with Rosemary and Thyme

Photo: Thomas J. Story
 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.