Brothy Heirloom Beans

hearty and simple
Hearty and simple
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2 cups Dried beans heirloom, measured then soaked overnight
2 qt Chicken stock or low-sodium chicken broth
4 sprigs Fresh thyme plus leaves for serving
1 tsp Kosher Salt or more to taste
⅛ tsp Black pepper freshly ground, or more to taste
½ cup Heavy cream
4 tsp Olive oil extra-virgin

Nutritional information


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:

Ingridiens for Brothy Heirloom Beans

Steps to make Brothy Heirloom Beans


Cook beans

1h 30m

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


Discard the thyme sprigs and season the beans with kosher salt and black pepper to taste. Remove the pot from the heat and let sit for 30 minutes.


Add heavy cream


Return the beans to a simmer. Once at a simmer, stir in ½ cup heavy cream. Taste and adjust salt and black pepper if needed.



Ladle the beans among bowls and serve topped with fresh thyme leaves, a drizzle of olive oil, and more cracked black pepper. Enjoy!

These Brothy Heirloom Beans are hearty, creamy, and, most importantly, delicious. Great on their own but even better with garlic toast. Give this recipe a try soon, and share a photo with us on Instagram by tagging @cookmerecipes and using the hashtag #cookmerecipes!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

It was really great, loved this recipe! It turned out so delicious. Thanks!

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