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.

1 16-ounce bag dried white beans
1 tablespoon canola oil
1 medium onion, chopped
10 cloves garlic, peeled
4 cups reduced-sodium chicken broth
2 cups water
3 large sprigs fresh thyme
1 bay leaf, preferably fresh
1/4 teaspoon freshly ground pepper, or more to taste

Place beans in a bowl and add enough water to cover. Soak overnight. (Alternatively, use our quick-soak method; see Cook Tips.)

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.

To soak beans using a “quick-soak” method, place in a large saucepan with enough cold water to cover them by 2 inches. Bring to a boil. Boil for 2 minutes. Remove from the heat, cover and let stand for 1 hour.

To Make Ahead: Cover and refrigerate for up to 3 days; reheat and thin with a little water or broth, if desired.