Beans cooked in broth seasoned with cream
In a saucepan, bring the drained and rinsed beans to a boil over high heat, covered with clean water. Boil for 15 minutes, then drain the water, pour the stock over the beans and add the thyme sprigs.
Ingredients · Servings For 6–8 people
- 400 g beans
- 2 l chicken broth
- 5 sprigs thyme
- 250 ml whipping cream
Method · 2 h 10 min
- Rinse the beans the day before and soak them in a bowl of cold water.
- In a pot, bring the drained and rinsed beans to a boil over high heat, covered with clean water. Boil for 15 minutes, then drain the water, pour the broth over the beans and add the thyme sprigs. Bring to a boil again, reduce the heat and, with the lid tilted, cook slowly over low to medium heat until the beans are soft - about 1.5 hours depending on the largest type used. During cooking, remove the foam that appears on top. If the broth disappears before the beans are cooked, add hot water. When the beans are ready, remove the thyme, season with salt and pepper, set aside and let stand for 30 minutes.
- Then return to the heat and bring to a gentle boil. Stir in the cream and heat through but do not boil. Season with salt and pepper. Serve sprinkled with fresh thyme leaves and flaked salt to taste, drizzled with olive oil. Bite into the pastry.