Serves: 6
Total Calories: 29

8 ounces dried cannellini, cranberry, or other beans
1 clove garlic (large), slightly crushed
6 fresh sage leaves, or a small branch of rosemary, or 3 sprigs of fresh thyme
salt
Extra-virgin olive oil
Freshly ground black pepper

1 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 2 inches. Refrigerate 4 hours up to overnight.

2 Preheat the oven to 300°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.

3 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.

4 Taste the beans. When they are completely tender, add salt to taste. Let the beans stand for 10 minutes. Serve warm with a drizzle of olive oil and a sprinkle of black pepper.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 29
Calories from Fat: 2

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