1 tsp. garlic powder dash of thyme Directions 1. Boil the hyacinth beans twice, changing the water between batches (skip this step if using navy beans, and simply rinse and strain them) 2. Fry onions in oil until translucent, add tomatoes and carrots and let cook for 2–3 minutes. 3. Add beans, onion mixture, and potatoes to a slow cooker or stockpot. Add salt, garlic, and thyme. Let cook until the potatoes are done (but not mushy). 4. Serve with rice.
