Skip to main content
Epicurious
Bon Appétit

Brothy Heirloom Beans With Cream

By Chris Morocco

4.5

(5)

Image may contain Plant Vegetable Food Bean and Produce
Photo by Gentl & Hyers

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Recipe information

  • Yield

    Serves 8

Ingredients

2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)

Preparation

  1. Step 1

    Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.

    Step 2

    Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.

  2. Do Ahead

    Step 3

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

Nutrition Per Serving

Calories (kcal) 290 Fat (g) 8 Saturated Fat (g) 4 Cholesterol (mg) 30 Carbohydrates (g) 36 Dietary Fiber (g) 10 Total Sugars (g) 6 Protein (g) 15 Sodium (mg) 350
TagsBean and LegumeVegetableSideDinnerGluten FreeNut FreeEasySimmerBon Appétit

See Related Recipes and Cooking Tips

Read More
Creamy Fondue Beans
All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Luscious Banana Pudding
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Gigante Beans With Seaweed Salmoriglio
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!