Tuscans love beans so much that the rest of Italy calls them mangia fagioli, “the bean eaters.” Tradition and goodness come together in this simplest of cooking methods—simmering dried beans seasoned with fresh sage, garlic, and olive oil. Dried cannellini beans are a first choice for their sweet, creamy character. More readily available pinto or cranberry beans come close. Serve hot or at room temperature, drizzling a thread of olive oil over the beans at the table.
Pick over, rinse, and soak:
      1 pound dried cannellini beans, dried pinto beans, or dried cranberry beans (about 2 cups per pound)
Drain. Combine in a large pot with:
      12 whole fresh sage leaves or dried sage leaves
      3 cloves garlic, halved
      1 tablespoon extra-virgin olive oil
Add water to cover by 3 inches. Bring to a simmer, partially cover, and simmer gently until tender, about 1 hour. Drain. Season to taste with:
      Salt and ground black pepper
Serve hot, warm, or at room temperature, seasoning each portion with about:
      1 teaspoon extra-virgin olive oil, preferably Tuscan