STEWED CANNELLINI BEANS WITH CHILES AND THYME
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.
Provided by Andrew Tarlow
Yield 8 servings
Number Of Ingredients 9
Steps:
- 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.
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