Stewed Cannellini Beans with Chiles and Thyme
A hearty and flavorful dish of slowly simmered cannellini beans cooked with aromatic vegetables, thyme, and chiles in olive oil. The beans become creamy and tender while absorbing the rich flavors of the vegetables and herbs.
6 servings
1 hr 5 min
Ingredients
- •1 pound dried cannellini (white kidney) beans, soaked overnight, drained
- •1 whole large onion, unpeeled, halved lengthwise
- •1 whole medium fennel bulb, halved through root end
- •1 whole medium carrot, peeled
- •1 head head of garlic, halved crosswise
- •4 sprigs thyme sprigs
- •2 whole dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
- •⅓ cup olive oil, plus more for serving
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 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.
65 min
- 2.
Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.
