Brothy Heirloom Beans With Cream

From the kitchen of Carly

Creamy, deeply savory beans simmered in stock until they collapse into tenderness. A swirl of heavy cream mellows the broth into something rich and silky. Fresh thyme and flaky salt brighten each spoonful. Comfort food that tastes like it took hours but barely needs your attention.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 12 cups mixed dried heirloom beans, soaked overnight
  • 12 quarts chicken stock or low-sodium chicken broth
  • 14 sprigs thyme, plus leaves for serving
  • 1Kosher salt, freshly ground pepper
  • 11/2 cup heavy cream
  • 1Flaky sea salt
  • 1Olive oil (for serving)

Instructions

  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.

  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.

  3. Beans can be cooked 3 days ahead. Let cool; cover and chill.