- 2 cups mixed dried heirloom beans, soaked overnight
- 2 quarts chicken stock or low-sodium chicken broth
- 4 sprigs thyme, plus leaves for serving
- Kosher salt, freshly ground pepper
- 1/2 cup heavy cream
- Flaky sea salt
- Olive oil (for serving)
- Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
- Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
- Beans can be cooked 3 days ahead. Let cool; cover and chill.