Brothy Heirloom Beans with Cream
The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.Yield: Servings: 8
|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.
Beans can be cooked 3 days ahead. Let cool; cover and chill.