Brothy Heirloom Beans With Cream

Ingredients for Brothy Heirloom Beans With Cream

• 475ml mixed dried heirloom beans, soaked overnight

• 1.9L chicken stock or low-sodium chicken broth

• 4 sprigs thyme, plus leaves for serving

• Kosher salt, freshly ground pepper

• 120ml double 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.