Ingredients

• 1 pound dried cannellini beans, picked over
• 6 leaves fresh sage
• 6 cloves garlic (3 smashed, 3 sliced)
• Coarse sea salt
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 plum tomato, diced
• Freshly ground pepper
• 1/4 cup roughly chopped fresh parsley

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Instructions

1. Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
2. Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
3. Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
4. Photograph by Anna Williams