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Put the beans in a large saucepan with plenty of head room.
Poke in the thyme, bay leaf, garlic, and onion.
Cover with water, slap on a lid, bring to a simmer and cook gently until tender, about 40 minutes.
Drain the beans, plucking out the aromatics.
Stir in crème fraîche (just enough to hold them together), and season with salt and pepper.
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