Flageolet Beans with Rosemary and Thyme
12 oz. GOURMET VALLEY GREEN FLAGEOLET BEANS
6 garlic cloves, peeled and smashed
2 t. kosher salt
2 t. finely chopped rosemary
2 tsp. finely chopped thyme
2 carrots, peeled and sliced 1/2 in. diagonally
2 T. olive oil
1/4 c. chopped parsley, divided
1. Put all ingredients, except parsley, in a 4 to 6 qt. slow cooker. Add 5 c. boiling water and stir.
Cover and cook until most of the liquid is absorbed and beans are very tender, 3 hours on
high or 4 1/2 hours on low.
2. Stir in 3 T. parsley. Transfer to serving dish and drizzle with more oil and parsley.
Serves 4 at 365 calories.
From Sunset Magazine