Instructions: Soak beans overnight or place them in a pot, cover with cold water and bring to a boil over high heat. Remove from heat and set aside, covered, for one hour.

Drain beans, transfer to a 2-quart pot with the onion, celery, carrot, smashed garlic, bay leaf, thyme sprigs, 5 cups broth, salt and pepper to taste.

Bring to a boil. Lower heat, simmer until beans are very tender, about 90 minutes. If mixture becomes dry, add more broth.

Drain beans, discard thyme sprigs and bay leaf. Warm beans in a pan over medium heat. Add the cream, thyme leaves, minced garlic and more salt and pepper, if desired. Let simmer.

Cook until cream is reduced and almost dry on the beans, about four to five minutes. Puree beans in a food processor, adding a few drops of oil. Adjust seasonings.

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