Photo by Michael Graydon & Nikole Herriott
This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.
Recipe information
Yield
8 servings
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
Preparation
Step 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.
Do Ahead
Step 2
Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.
Recipe notes
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