Image for Flageolet Beans with Rosemary and Thyme
Flageolet Beans with Rosemary and Thyme
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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 on their own.
  • CourseMain Dish, Side dish
  • CuisineBulk recipe, Gluten-free, Vegan, Vegetarian
  • 12 oz dried flageolet beans
  • 6 cloves garlic, peeled
  • 2 tsp salt
  • 2 tsp fresh rosemary, finely chopped
  • 2 tsp fresh thyme, finely chopped
  • 2 carrots peeled and cut into 1/2 inch slices on a diagonal
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup flat-leaf parsley, roughly chopped
  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.
  2. 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.
  3. Stir in 3 Tbsp. parsley. Transfer to a serving dish and drizzle with more oil.
Recipe Notes

Adapted from

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