Flageolet Beans with Rosemary and Thyme

Ingredients

• 2  carrots peeled cut into 1/2-in. slices on a diagonal
• 0.3 cup flat-leaf parsley divided roughly chopped
• 2 teaspoons rosemary leaves fresh finely chopped for garnish
• 2 teaspoons thyme leaves fresh finely chopped for garnish
• 6  garlic cloves peeled
• 2 teaspoons kosher salt 
• 12 ounces flageolet beans dried
• 2 tbsp olive oil extra-virgin

Equipment

Directions

1. Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker.
2. 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.
3. Stir in 3 tbsp. parsley.
4. Transfer to a serving dish and drizzle with more oil.
5. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.