Tuscany is the home of the “mangiafagioli”, or bean eaters.
Rinse the beans under running water. Put beans in a crock pot adding 4 parts water by weight for each weight of beans. For a pound of beans use 8 cups of water. Add a pinch of salt, 5 sage leaves, a sprig of
rosemary and 3 cloves
of garlic. Bring to a low simmer the put in a 300F oven for about 3 ½ hours until beans are tender.
Drain. When cool, serve with a drizzle of extra virgin olive oil, pepper, minced garlic, herbs and a great crusty Italian or sourdough bread.