FAGIOLI AFFOGATI
(Drowned Beans)

2 cups white beans
Fresh sage leaves
Salt
1 clove garlic, peeled
Freshly ground pepper
2 cups extra-virgin olive oil

Soak beans in 3 quarts water overnight in clay or ceramic bean pot.
Drain beans and return to pan along with 3 quarts fresh cold water.
Add sage leaves, 1 teaspoon salt and garlic. Place pan over minimum
heat (lower heat is better) and cook until tender, about 2 1/2 hours,
stirring occasionally with wooden spoon.
Drain beans and place in serving dish. Season to taste with salt and
pepper and cover with freshly pressed olive oil. If using calmed-down
oil, reduce amount to 1 cup. Makes 16 side-dish servings or about 8
main-dish servings.