recipe adapted from The Rancho Gordo Vegetarian Kitchen
Mince and mash the garlic with a couple pinches of salt and the thyme, or use a mortar and pestle. If you aren't using a mortar and pestle, transfer to a small bowl. Add the lemon juice and mix. Drizzle in the olive oil and mix until the dressing is emulsified.
Place the beans in a serving bowl and drizzle the dressing over the top. Mix very gently then sprinkle with the parsley. Pass the flaky salt and freshly ground black pepper.