Stewed Cannellini Beans with Chiles and Thyme

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

Instructions

1. 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.

2. 2

   Reduce heat to bring liquid to a gentle simmer and cook until beans are creamy all the way through, 50–65 minutes.

3. 3

   Season generously with salt.

4. 4

   Serve beans topped with pepper and a drizzle of oil.

5. 5

   Beans can be cooked 3 days ahead.

6. 6

   Let cool in cooking liquid; cover and chill.