1. Soak the beans in plenty of cold water for 10 hours. I actually add salt to the soaking water, but you can use your preferred method.
2. Drain and rinse the beans, then return to a large ovenproof pot or casserole with a lid. Cover with cold water, making sure the water comes a good couple of fingers above the beans (1 to 2 inches, depending on how brothy you like your beans).
3. Heat the oven to 335°F. On the stovetop, over a medium-low heat, bring the beans slowly to just-before-the-boil (they mustn’t boil), skimming way any surface foam if you like, then add the whole, unpeeled cloves of garlic, sage, a good pinch of salt, and olive oil.
4. Cover the pan with thelid and transfer to the oven for 1 hour and 15 minutes, or until the beans are tender and surrounded by just a little cloudy broth.
5. Check the seasoning and squeeze the garlic from the skin and stir it into the broth if you wish. Serve alone with more olive oil on top, with sausages, or as part of a soup.
Note: I’ve made this with cannellini, small navy and Roman beans. I make only 1/2 lb at a time, and have found that mine are quite done at the 1 hour point. I don’t think this makes 8 servings, unless your servings are really small – I eat a big bowl of this with a chunk of good bread and am very satisfied. For seasonings, I’ve used sage, garlic, rosemary, English thyme, lemon thyme, bay leaf, lovage stems, parsley stems, whole peppercorns, dried chile. The seasoning need to be sturdy. Author also suggest Parmesan rind and split onions.
