Flageolet Beans with Rosemary and Thyme

Anyone know what flageolet beans are?  I don't either, but I'm thinking I would like this recipe since I like beans and carrots and rosemary and thyme!

 

Flageolet Beans with Rosemary and Thyme

 

Serves 4

Takes 2 ½ to 4 ¾ hours to make in slow cooker

 

From Sunset Magazine December 2012

 

Make a big pot of this easy vegetarian dish for a hassle-free dinner.  There’s no need to soak the beans beforehand, they cook up tender straight from the package.

 

12 oz. dried flageolet beans

6 garlic cloves, peeled

2 tsp kosher salt

2 tsp finely chopped fresh rosemary leaves, plus sprigs for garnish

2 tsp finely chopped fresh thyme leaves, plus sprigs for garnish

2 carrots, peeled and cut into ½ inch slices on a diagonal

2 TB extra virgin olive oil

¼ cup roughly chopped flat-leaf parsley, divided

 

1.    Put all ingredients, including 2 TB oil but not the sprigs or parsley in a 4-6 quart slow-cooker.  Add 5 cups boiling water and stir.  Cover and cook until most of the liquid is absorbed and beans are very tender, 2 ¼ to 3 hours on high, or 4-4 ½ hours on low.

2.    Stir in 3 TB parsley.  Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 TB parsley.