Brothy Heirloom Beans With Cream

Filed under Appaloosa Beans, Baby Lima, Black Calypso Beans, Black Eyed Peas, Black Turtle Beans, Canario Beans, Cannellini Beans, Gigandes Beans, Heirloom Beans, Jackson Wonder Beans, Jacob's Cattle Beans, Parties, Pinquito Beans, Slooow Cook Box, Soup Mix Beans, Soups & Stews

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


DIRECTIONS

  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.