I served this snack at a get-together, and it became the talk of the event.

Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

Stir in the diced ham and cook for another 2 minutes.

Add the heavy cream, chicken broth, and dried thyme to the skillet. Stir to combine and bring to a gentle simmer.

Add the cooked white beans to the skillet, stirring to coat them in the creamy sauce. Season with salt and pepper to taste.

Transfer the mixture to a baking dish and sprinkle the grated Parmesan cheese evenly over the top.

Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.

Remove from the oven and let cool slightly before garnishing with fresh parsley and chives.

Serve warm with your choice of sides.

For a vegetarian version, omit the ham and add sautéed mushrooms or spinach for extra flavor and texture. You can also substitute the heavy cream with a plant-based alternative like coconut milk or cashew cream for a dairy-free option. If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the creamy sauce. For a more indulgent dish, sprinkle some breadcrumbs on top before baking for a crispy finish.