Tuscan White Beans with Sage and Garlic
- 2 cups dried cannellini beans
- 6 cups water
- 2 bay leaves
- 2 sprigs sage, plus extra leaves for garnish
- 1 head garlic
- Salt to taste
- Pinch of red pepper flakes (optional)
- ⅓ cup extra-virgin olive oil
Instructions:
Choosing good-quality salt and olive oil will help elevate the dish to something special.
- Wash the beans thoroughly, then put them, along with the water, bay leaves, and sage sprigs in the slow cooker insert. Leave the head of garlic whole, wrap it in cheesecloth if desired, and add to the beans. Cover and cook on low for 6 to 8 hours, or until the beans are tender.
- Remove the garlic and herbs from the beans, then add salt to taste and a pinch of red pepper flakes. Stir in the olive oil.
- Ladle individual servings into bowls and garnish each with a fresh sage leaf or two.