Brothy Heirloom Beans With Cream

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
• 1/2 cup heavy cream
• Flaky sea salt
• Olive oil (for serving)

Steps

1. In a medium pot over medium-high heat, bring the beans, stock and thyme sprigs to a gentle simmer. Lower the heat to medium-low and leave partially covered, skimming foam off the surface as it simmers. Cook for 1–1 1/2 hours, until the beans are tender; the time depends on their types. Throw away the thyme, season with kosher salt and pepper, then take off the heat and leave for 30 minutes.
2. Bring the beans back to a simmer and stir in the cream. Add more kosher salt and pepper if necessary. Top each serving with thyme leaves and sea salt, and drizzle with oil.
3. To make the beans 3 days ahead, cook them, allow them to cool, then cover and refrigerate.