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Stewed Cannellini Beans with Chiles and Thyme

Name: Stewed Cannellini Beans with Chiles and Thyme
Ingredients: 1 pound dried cannellini (white kidney) beans, soaked overnight, drained; 1 large onion, unpeeled, halved lengthwise; 1 medium fennel bulb, halved through root end; 1 medium carrot, peeled; 1 head of garlic, halved crosswise; 4 thyme sprigs; 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes; 1/3 cup olive oil, plus more for serving; Kosher salt, freshly ground pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot over medium. Reduce heat to bring liquid to a gentle simmer and cook until beans are creamy all the way through, 50–65 minutes. Season generously with salt. Serve beans topped with pepper and a drizzle of oil.
2.
Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.

Recipes sourced from Epicurious.com.

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