1 1/2 cups dried cannellini beans, soaked overnight in cold water
12 large fresh sage leaves
4 garlic cloves
1/2 cup olive oil
Salt and freshly ground pepper
Drain and rinse the beans. In a large saucepan, cover the beans with 12 cups of cold water. Add the sage, garlic and 3 tablespoons of the olive oil and bring to a gently boil over moderate heat. Reduce the heat to low and simmer, stirring often, until the beans are tender, about 1 1/2 hours. Season with salt and pepper. Transfer the beans to a bowl, drizzle the remaining 5 tablespoons of olive oil on top and serve.
The beans can be refrigerated for up to 2 days. Reheat gently before finishing with the olive oil.