Flageolet Beans with Rosemary and Thyme

Damn good. This recipe came from the December issue of Sunset magazine. It was super simple & took very little time to cook. The fresh herbs came straight from the backyard and really made the beans flavorful. I used small white beans from the regular grocery store instead of trying to find the called for flageolet.

Ingredients:
12 oz dried flageolet beans
6 garlic cloves, peeled
2 tsp salt
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
2 carrots, cut into 1/2 in slices on diagonal
2 tbsp extra virgin olive oil
1/4 c flat-leaf parsley, roughly chopped

1. Put all but parsley into slow cooker. Add 5 cups boiling water & stir. Cover & cook until beans are very tender & most of water is absorbed, 2-3 hrs on high or 4-4.5 hrs on low.

2. Stir in 3 tbsp of parsley. Transfer to serving dishes. Add more oil to taste if desired. Garnish with sprigs of rosemary & thyme & remaining parsley.