This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they’re great on toast with a heap of oil.
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 ½ teaspoon crushed red pepper flakes
⅓ cup olive oil, plus more for serving
Kosher salt, freshly ground pepper
Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, ⅓ cup oil, and 8 cups 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.
Do Ahead: Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.
Recipe: Andrew Tarlow | Photograph: Michael Graydon & Nikole Herriott