Photo by Gentl & Hyers
The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.
Recipe information
Yield
Serves 8
Ingredients
2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)
Preparation
Step 1
Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
Step 2
Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
Do Ahead
Step 3
Beans can be cooked 3 days ahead. Let cool; cover and chill.
Nutrition Per Serving
Calories (kcal) 290 Fat (g) 8 Saturated Fat (g) 4 Cholesterol (mg) 30 Carbohydrates (g) 36 Dietary Fiber (g) 10 Total Sugars (g) 6 Protein (g) 15 Sodium (mg) 350
Recipe notes
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