Flageolet Beans with Rosemary, Carrots & Thyme
 
 
Delicious Vegan Flageolet Beans with Carrots, Rosemary and Thyme
Author:
Recipe type: Entree
Ingredients
  • 12 ounces dried flageolet beans
  • 6 garlic cloves, peeled and chopped
  • 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 ½-in. slices on a diagonal
  • About 2 tbsp. extra-virgin olive oil
  • 5 cups of water
  • ¼ cup roughly chopped flat-leaf parsley, divided
Instructions
  1. Put all ingredients except the 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, 2¼ to 3 hours on high or 4 to 4½ hours on low.
  2. Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil if desired. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/flageolet/