White beans with garlic, thyme, and red pepper flakes recipe

Ingredients

• 1 pound dried white beans (such as great Northern or cannellini)
• 1 medium-size bundle of fresh thyme sprigs, tied with kitchen string
• 5 garlic cloves, smashed
• ⅛ teaspoon red pepper flakes
• ¼ cup olive oil
• Kosher salt
• Red wine vinegar, for serving

1. Spread out the beans on a rimmed baking sheet and pick out any stones or debris. Transfer the beans to a pot with a lid and pour in enough water to cover them by a few inches. Cover the pot and let soak 6 to 12 hours.
2. Rinse and drain the beans, then return them to the pot. Add the thyme, garlic, red pepper flakes, and olive oil. Pour in fresh water to cover the beans by a few inches. Bring the mixture to a boil over medium heat, then adjust the heat until it’s at a low simmer. Cook, partially covered, until the beans are tender, 30 to 35 minutes. (Sometimes the beans take even longer. Don’t sweat it. Just keep on checking them every 3 to 5 minutes until they’re where you want them to be.)
3. Discard the thyme. Season the beans generously with kosher salt. Serve yourself a warm bowl of beans, dressed with a splash of the bean broth and a little red wine vinegar. Store the rest of the beans in the broth in an airtight container; they’ll keep in the refrigerator for up to five days, and in the freezer for a couple of months.