Brothy Heirloom Beans With Cream

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  • 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
  • ½ cup heavy cream
  • Flaky sea salt
  • Olive oil (for serving)


  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, 1–1½ 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. Do Ahead: Beans can be cooked 3 days ahead. Let cool; cover and chill.