These tender slowly cooked Tuscan style beans are great alone, over Italian bread or in soup!

Ingredients

* 8oz. dried cannellini, cranberry, or other beans
* 1 large garlic clove, slightly crushed
* 6 fresh sage leaves, or small branch of rosemary, or 3 sprigs of fresh thyme
* salt
* extra-virgin olive oil
* freshly ground black pepper

Directions

Rinse the beans and pick them over to remove any broken beans or small stones. Place the beans in a large bowl with cold water to cover by 3 inches.. Refrigerate overnight.

Preheat oven to 300 degrees F. Drain the beans and place them in a Dutch oven or other deep, heavy pot with a tight-fitting lid. Add fresh water to cover by 1 inch. Add the garlic and sage. Bring to a simmer over low heat.

Cover the pot and place it on the center rack of the oven. Cook until the beans are very tender, about 1 hour and 15 minutes or more, depending on the type and age of the beans. Check occasionally to see if more water is needed to keep the beans covered. Some beans may require 30 minutes more cooking time.

Taste the beans. When they are completely tender, add salt. Serve warm with a drizzle of olive oil and a sprinkle of black pepper.