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1
For the beans: Place the beans in a bowl and add cold water to cover by two inches.
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2
Allow to soak overnight.
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3
The next day, drain, rinse with cold water, and drain again.
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4
In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches.
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5
Place over high heat to bring to a boil.
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6
Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water.
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7
When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted.
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8
Drain the beans, reserving the liquid; discard garlic and thyme.
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9
Set beans and reserved liquid aside.
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10
For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil.
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11
Add radicchio, turning to coat with oil.
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12
Add pepper flakes, and season with salt and pepper to taste.
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13
Cook, stirring occasionally, until tender, 7 to 10 minutes.
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14
Remove from heat and set aside.
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15
In a separate skillet over medium heat, add remaining 1 tablespoon olive oil.
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16
Add garlic, and saute until lightly browned, about 2 minutes.
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17
Add beans and 2 cups of the reserved cooking liquid.
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18
Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes.
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19
Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick.
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20
Serve in bowls, garnished with a sprinkling of cracked black pepper.
