Brothy Heirloom Beans With Cream
['2 cups mixed dried heirloom beans, soaked overnight', '2 quarts chicken stock or low-sodium chicken broth', '4 sprigs thyme, plus leaves for serving', 'Kosher salt, freshly ground pepper', '1/2 cup heavy cream', 'Flaky sea salt', 'Olive oil (for serving)']
Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1–1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
Beans can be cooked 3 days ahead. Let cool; cover and chill.
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