Ingredients

1 lb dried cannellini or white kidney beans (about 2 cups)
1 small onion, peeled
1 sprig fresh sage or 1 tbsp dry sage
coarse salt to taste
extra-virgin olive oil

Ground black pepper to taste

How to prepare

Rinse the beans and remove any small stones or shriveled beans. Place the beans in a bowl with cold water to cover by 2″. Refrigerate for at least 4 hours or overnight. Drain the beans and place them in a flameproof casserole. Add the onion, sage and cool water to cover by 1/2″. Cover and bring the water just to a simmer over low heat. Place the casserole in preheated 275

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