1 pound dried cannellini beans, rinsed and picked over
6 cloves garlic, crushed
1 sprig fresh sage
Salt and pepper
6 teaspoons extra-virgin olive oil
1. Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
2. Drain mixture; discard garlic and sage. Season with salt and pepper. Spoon into bowls; drizzle each portion with 1 tsp. olive oil.