Cannellini Beans with Garlic and Sage

Ingredients

• 0.3 teaspoon peppercorns whole black
• 1 pound cannellini dried white ( kidney beans)
• 1 teaspoon coarse kosher salt 
• 1 large head garlic unpeeled
• 6 servings olive oil extra-virgin (for drizzling)
• 1 large sage sprig fresh
• 8 cups water room-temperature

Equipment

• bowl
• slotted spoon

Directions

1. Place beans in large bowl. Cover withcold water (at least 6 cups) and let soakovernight.
2. Drain beans.
3. Place in heavy largepot.
4. Add 8 cups room-temperature water,2 tablespoons olive oil, garlic, sage, andblack peppercorns. Bring to simmer overmedium-high heat. Reduce heat to mediumlow;simmer uncovered 1 1/2 hours, stirringoccasionally.
5. Mix in 1 teaspoon coarse salt.Continue to simmer until beans are tender,adding more water if needed to keep beanscovered, about 30 minutes longer. Coolbeans in liquid 1 hour.
6. Using slotted spoon, transfer beansto serving bowl, reserving bean cookingliquid, if desired, but discarding garlic,sage, and peppercorns. Season beans totaste with pepper and more coarse salt.
7. Drizzle with extra-virgin olive oil and serve.
8. Bon Appétit