Rosemary and Olive Cassoulet

• 2 cups dried green flageolet beans or 2 cups great northern beans or 2 cups lima beans
• 4 cups water, plus more for soaking
• 12 tablespoon reduced-sodium vegetable broth
• 2 bay leaves
• 2 medium garlic cloves, minced
• 12 teaspoon fresh ground black pepper
• 12 teaspoon extra virgin olive oil
• 13 cup kalamata olive, pitted drained
• 4 rosemary sprigs

1. Place the beans in a crock pot and cover with water.
2. Cover and soak overnight.
3. Drain and rinse the beans and return them to the crock pot.
4. Add the water, broth, bay leaves, garlic and pepper, stirring well.
5. Set the crock pot to high and cook for 4-5 hours.
6. Drizzle the olive oil onto the beans and top with the olives and rosemary.
7. Replace the lid on the crock pot and set aside for 20 to 30 minutes to allow the flavors to mingle.
8. Stir well and serve.

dried green flageolet beans, water, vegetable broth, bay leaves, garlic, ground black pepper, extra virgin olive oil, kalamata olive, rosemary sprigs

Taken from www.food.com/recipe/rosemary-and-olive-cassoulet-520554 (may not work)