Stewed Cannellini Beans with Chiles and Thyme
['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']
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.
Beans can be cooked 3 days ahead. Let cool in cooking liquid; cover and chill.
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