Ingredients
1 pound dried cannellini beans
4 cloves garlic, unpeeled
1/2 cup extra-virgin olive oil
5 sprigs thyme
Kosher salt and freshly ground pepper
Preparation
Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight.
Preheat broiler. Drain and rinse beans. Transfer to a large pot; cover with 8 cups cold water. Place garlic cloves on a rimmed baking sheet and place under broiler, turning to charall over, 2 to 3 minutes. Add garlic, oil, and thyme to pot; season generously with salt and pepper. Bring to a boil, then reduce to a simmer and cook until beans are just tender, 45 minutes to 1 hour. Remove and discard aromatics; serve. (Or let cool completely in broth, then store in an airtight container in refrigerator up to 5 days.)
