Tuscans love beans so much that the rest of Italy calls them mangia fagioli, ΓÇ£the bean eaters.ΓÇ¥ Tradition and goodness come together in this simplest of cooking methodsΓÇösimmering 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:
