Stewed Cannellini Beans with Chillies and Thyme

Ingredients for Stewed Cannellini Beans with Chillies and Thyme

• 450g 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 chillies de árbol or 1/2 teaspoons crushed red pepper flakes

• 80ml olive oil, plus more for serving

• Kosher salt, freshly ground pepper

Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chillies de árbol, 80ml oil, and 1925ml 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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.