Delicious Vegan Flageolet Beans with Carrots, Rosemary and Thyme
Author: Ordinary Vegan
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
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.
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/