Flageolet Beans with Rosemary and Thyme |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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.
3. Note: Nutritional analysis is per main-dish serving.
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