Soak the beans in water overnight and drain. Put the soaked beans in a vacuum bag with cream, salt and thyme and pull this vacuum. Steam the beans in the oven for three hours at 100 °C.

Blend the white bean puree, broth and olives into the blender and season with red pepper, olive oil, lemon juice, crème fraiche and salt. Add the stock slowly, the cream should not become too thin. The cream shouldn't flow out on the board. Preheat and sprinkle with some olive oil.