Vegetarian Recipe for Flageolet Beans with rosemary and thyme

Flageolet Beans with Rosemary and Thyme (made in a slow cooker)
Serves 4 (8 or 9 as a side)
2 1/2 to 4 3/4 Hours

Make a big pot of this easy vegetarian dish for a hassle-free dinner or side.  There's no need to soak the beans beforehand; they cook up tender straight from the package.

12 oz. dried flageolet beans
6 garlic cloves, peeled
2 tsp. kosher salt
2 tsp. finely chopped fresh rosemary leaves, plus sprigs for garnish
2 tsp. finely chopped fresh thyme leaves, plus sprigs for garnish
2 carrots, peeled and cut into 1/2-inch 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 of boiling water and stir.  Cover and cook until most of the 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. of parsley.  Transfer to a serving dish and drizzle with more oil.  Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.

Per main dish serving:  365 calories, 19 % (69 cal) from fat; 21 g Protein, 7.9 g Fat (1.2 g sat.); 56 g carbo (14 g fiber); 787 mg sodium; 0 chol.

Recipe was found in the Sunset Magazine December 2012 issue page 84.