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 1/2 teaspoon crushed red pepper flakes
• 1/3 cup olive oil, plus more for serving
• Kosher salt, freshly ground pepper

Instructions

1. Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 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.
2. Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.