Name: Stewed Cannellini Beans with Chiles and Thyme
Yield: 8 Servings
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 ½ teaspoon crushed red pepper flakes; ⅓ cup olive oil, plus more for serving; Kosher salt, freshly ground pepper

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Michael Graydon & Nikole Herriott

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

Recipe notes