Flageolet Beans with Rosemary and Thyme

Cook this easy vegetarian dish in a large pot for a hassle-free dinner or side dish. Pre-soak the beans is not necessary; it turns out tender right out of the package. You can use this method for other types of beans, but you may need to adjust the cooking time depending on the size and freshness of the beans.
Combine all the ingredients, including 2 tablespoons. Heat the oil in a 4-6 cc slow cooker, but not the parsley sprigs. Add 5 cups of boiling water and stir to combine. Cover and cook until most of the liquid is absorbed and the beans are very tender, 2 1/4 to 3 hours over high heat or 4 to 4 1/2 hours over low.Add 3 tablespoons of parsley. Transfer to a serving platter and drizzle with plenty of oil. Garnish with rosemary and thyme sprigs and the remaining 1 tbsp parsley.Note: A nutritional analysis is provided for each portion of the main course.