slow cooked cannellini beans

slow cooked cannellini beans

4 servings

• 1 pound dried cannellini beans (2 cups), picked over
• 1 head garlic
• 1 leafy sprig sage
• 1 teaspoon medium coarse sea salt, plus extra for sprinkling
• Extra-virgin olive oil
• Freshly ground black pepper

Rinse beans; combine with garlic and sage in a large saucepan and cover with water by 3 inches. Soak at room temperature for at least 8 hours.

Place saucepan over medium heat and bring liquid to a simmer. Reduce to a bare simmer and cook until beans are tender, about 1 hour. Season beans and their broth with salt. Serve beans with a tablespoon or two of the broth, a drizzle of oil and a sprinkle of salt and pepper.