While the beans cook, heat 1 tablespoon (15 ml) olive oil in a frying pan over medium-high heat. Add 1 cup (120 g) Panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-4 minutes. Remove from heat immediately to prevent burning and set aside.

Heat 3 tablespoons (45 ml) olive oil in a large skillet over medium heat. Add 1 medium chopped onion (150 g) and cook, stirring occasionally, until soft and translucent, about 8-10 minutes.

Stir in 2 minced garlic cloves (6 g), 1 teaspoon (5 g) salt, ½ teaspoon (2.5 g) freshly ground black pepper, and ¼ teaspoon (0.6 g) red pepper flakes. Cook for another minute until fragrant.

Add the drained and rinsed beans, the beans with their liquid, 1 cup (240 ml) water or broth, and 2 sprigs of fresh thyme (or your choice of herbs). Stir well to combine. Simmer over medium heat, stirring occasionally, until the liquid thickens and coats the beans in a creamy texture, about 17-20 minutes.

In the last 2 minutes of cooking, stir in 1 teaspoon (5 ml) lemon juice to brighten the flavors.

Divide the creamy navy beans among serving bowls. Top with toasted breadcrumbs, freshly chopped herbs, and grated Parmesan cheese. Serve with crusty bread or roasted vegetables for a complete meal.