Flageolet beans with rosemary and thyme

*Fall Collection* Serves 4 ) 8 OR 9 AS A SIDE) 2-1/2 to 4-3/4 hours

12 oz. dried flageolet beans
6 garlic cloves, peeled
2 tsp. kosher salt
2 tsp. finely chopped 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-in. slices on a diagonal
About 2 TB extra-virgin olive oil
1/4 cup roughly chopped flat-leaf parsley, divided

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

NOTE: No need to soak the beans beforehand; they cook up tender straight from the package.

(Source: Sunset magazine & photo also)