Ingredients

• 1 pound/500 g dried cannellini beans
• 2 cloves garlic, halved
• 1 sprig fresh rosemary
• 4 fresh sage leaves
• Salt
• 4 tablespoons/60 ml extra-virgin olive oil, plus extra for drizzling
• Water, as much as you need

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Instructions

1. In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.