Stewed Cannellini Beans with Chiles and Thyme

bon appétit bean side vegan vegetarian dinner fennel garlic thyme chile pepper italian wheat/gluten-free

Andrew Tarlow

8 servings

Source

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

Method

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.

Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.