Add the drained beans and the tomatoes to the both and season with the thyme, salt, pepper, and more crushed red pepper, if desired. Bring to a boil and then reduce heat and simmer for 30 minutes, stirring occasionally. Taste and season to your preferences with salt, pepper, dry thyme, and more crushed red pepper. If the liquid seems too brothy, reduce longer. If it doesn't seem brothy enough, add a bit more stock.