This recipe is inspired from our friends Nic and Sara Theisen of Loma Farm. They are incredible farmers and cooks who make beans that will turn your head but you can't skip the olive oil!
Ingredients
1 cup dried heirloom beans, soaked overnight
6 cups water
2 cloves garlic, smashed
5 thyme sprigs
3/4 tsp salt
1/2 cup of olive oil
4 slices sourdough, toasted
Method
Rinse the soaking water off the beans
Combine the beans, water, garlic, and thyme and bring to a boil
Reduce to a simmer and cook until the beans are tender, about 30-60 minutes
Add the salt and let rest at least 20 minutes but ideally overnight
To serve, warm the beans with the olive oil and taste adjusting the seasoning as desired
Dish between bowls an serve with the sourdough toast