- 2 cups Dried beansheirloom, measured then soaked overnight
- 2 qt Chicken stockor low-sodium chicken broth
- 4 sprigs Fresh thymeplus leaves for serving
- 1 tsp Kosher Saltor more to taste
- ⅛ tsp Black pepperfreshly ground, or more to taste
- ½ cup Heavy cream
- 4 tsp Olive oilextra-virgin
Brothy Heirloom Beans
This hearty and simple Brothy Heirloom Beans recipe is so easy to prepare. Creamy, slightly nutty and sweet, these beans are cooked low and slow in chicken stock and seasoned simply with thyme, salt and black pepper. Adding heavy cream makes the beans even more delectable. Perfect for cooler nights when you need something warm and filling.
First things first. Start with soaking the beans. Let them sit overnight in water in the fridge. As a result, your beans will stay whole and beautiful during the cooking process. Then in the morning, drain the water and cover them in the pot with chicken stock. Add the thyme sprigs. Bring the beans to a boil and then simmer for about 1 hour to 1½ hours, depending on the types of your beans. Remember to stir the beans occasionally throughout the cooking to prevent sticking. Once the beans have simmered until they are tender, remove the thyme sprigs and add salt and black pepper. Remove the beans from heat and allow them to sit for half an hour to absorb the seasoning. Before serving, return the beans to a simmer and stir in the heavy cream. Ladle the beans among bowls and top with fresh thyme leaves, a drizzle of olive oil, and cracked black pepper. Enjoy!
To make the Brothy Heirloom Beans, you will need the following ingredients:
Steps to make Brothy Heirloom Beans
In a medium pot over medium-high heat, bring the beans, 2 quarts chicken stock or low-sodium chicken broth, and 4 thyme sprigs to a gentle simmer. Reduce the heat to medium-low and simmer, partially covered, until the beans are tender for about 1–1 ½ hours. Skim any foam from the surface. Test for doneness after the 1 hour is up.
Add salt and black pepper
Add heavy cream