Brothy Heirloom Beans with Cream

Serves: 8

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Yield: Servings: 8
Prep Time:
Cook Time:
Total Time:


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)


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.

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


Add Recipe to Cook'n

blog comments powered by Disqus