Yield: 4 servings
French flageolet beans are buttery and smooth – and can be hard to find. You may substitute navy beans, but try to find the flageolet. The first night, I served this as a side dish. The next day, I sautéed sliced cooked chicken sausage and added it to the leftovers for a hearty main dish. Using the slow cooker means you don’t have to pre-soak the beans.
- 12 ounces dried flageolet beans
- 2 tablespoons minced garlic
- 2 teaspoons kosher salt
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely chopped thyme
- 2 large carrots, peeled and sliced on the diagonal
- 2 tablespoons olive oil
- 1/4 cup roughly chopped fresh parsley
- Put all ingredients 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, about 3 – 3 1/2 hours on high. These beans are forgiving, so if you leave them stewing a little longer, they will be fine. Stir in the parsley and a splash of olive oil. Season to taste with salt and pepper and serve.
Adapted from Sunset