Tuscan White Beans Recipe

Soak 300 grams white dried beans in medium-bowl night before you wish to cook the beans.  Allow to soak overnight, or at least 12 hours.

In large pot of unsalted water, boil beans until almost fully cooked.  When softened to the touch, drain beans completely and set aside.

Coat bottom of medium-sized sauté pan with high sides. Heat oil until very warm, add whole garlic clove, smashing a bit with side of kitchen knife and leaving the skin on.  When garlic begins to become fragrant and lightly browned, add in fresh rosemary and sage leaves and allow flavors to blend slightly.  If fresh rosemary or sage not available, both can be substituted with their dried version.  

Lower heat to low, and add reserved beans.  Add fresh room temperature water on top of beans (just enough to cover the beans), cover with lid and allow to cook until beans are fully softened and cooked through.  Remove from heat.

Place ladleful of beans onto individual serving dishes, adjust to taste with salt and freshly-ground black pepper, and add a drizzle of extra-virgin olive oil for taste and garnish.  Serve warm or at room temperature.