andystarr (andystarr) wrote in vegancooking,

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Flageolet Beans with Rosemary and Thyme

About two weeks ago, I received the December issue of Sunset magazine where I found a slow cooker recipe for this bean side dish. I feel like I never get to use my slow cooker enough so I was pretty excited to try it. Flageolet beans aren't all that common in grocery store but I found them at Whole Foods. If you can get them and afford them (they were a little expensive at $8 a bag), I highly reccommend using them over navy beans or other white beans (which you can use but it won't be the same). They were firm, buttery, and super tasty, plus they are a really pretty shade of light green. I think this would make a great holiday side dish or even a good weeknight main meal. Sorry no pics but it pretty much turned out like the picture in the magazine, which is a first for me.

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

  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. 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.
  2. 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.
Tags: -appliances-crockpot, beans(uncategorized)
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