• 3 ¼ pounds fresh white beans (if using dried, soak overnight in water to cover and then proceed as directed)
• ½ cup extra-virgin olive oil
• 8 leaves fresh sage
• 2 cloves garlic, peeled and crushed
• salt and freshly ground black pepper

Wash the beans in cool running water. Place them in a Pyrex flask with a long neck. Make sure that the flask has a cork stopper with a steam-escape hole. Add the olive oil, sage, garlic, and 2 ½ cups of water. Heat the flask directly on the burner of the stove over very low flame. Cook at a low simmer for about 3 hours, or until the water has evaporated and the beans have absorbed the olive oil. Pour into a serving dish, season with salt and pepper, and serve.

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