Flageolet Beans with Rosemary and Thyme Recipe – Sunset Magazine

Ingredients

• 12 ounces dried flageolet beans
• 6 garlic cloves, peeled
• 2 teaspoons kosher salt
• 2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
• 2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
• 2 carrots, peeled and cut into 1/2-in. slices on a diagonal
• About 2 tbsp. extra-virgin olive oil
• 1/4 cup roughly chopped flat-leaf parsley, divided