Lunch: Flageolet Beans with Rosemary and Thyme

Recipe by Stephanie Spencer 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, bu

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

Instructions

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.
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.
Note: Nutritional analysis is per main-dish serving.

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