Prep and Boil the Beans: Place the beans in a large pot and add enough cold water to cover by at least 2 inches.
Bring to a rolling boil over high heat.
Simmer with Sage: Add the sage leaves, then reduce the heat to low. You want the beans to bubble steadily but gently.
Cover the pot loosely and let simmer.
Cook Until Tender: Cook for 1 to 2 hours, stirring occasionally.
Once the beans begin to soften, add a generous sprinkling of salt and pepper.
Continue to cook until they are very tender and creamy.
Keep an eye on the water level, adding more hot water if the beans start to look dry.
Finish and Season: Drain off any excess cooking liquid, if desired (or save it for another use!)
Stir in the minced garlic and the tablespoon of extra virgin olive oil.
Taste and adjust the seasoning with more salt and pepper.
Serve warm, with an extra drizzle of good olive oil.
Add salt only after the beans have started to soften. Salting too early can sometimes prevent the bean skins from becoming fully tender.
Don't discard the flavourful cooking liquid! This starchy 'bean broth' is liquid gold for creating a creamy sauce, thinning soups, or cooking grains like farro or rice.
