These savory white beans—flavored with garlic, thyme and bay leaf—are the perfect accompaniment for roast leg of lamb or other slow-cooked meat.
- Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Tip.)
- Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until translucent, 3 to 5 minutes. Add garlic and cook, stirring, until fragrant, about 45 seconds. Add broth, water, thyme and bay leaf. Bring to a boil. Reduce the heat and simmer for about 20 minutes. Add the drained beans; return to a boil. Reduce the heat to maintain a gentle simmer. Season with 1/4 teaspoon pepper. Cover and simmer until very tender, 1 1/4 to 2 1/2 hours, depending on the type of beans. Season with more pepper, if desired. Serve warm.