Fagioli toscani [Tuscan beans]

Ingredients

gr 450 dried cannellini beans
1 sprig of sage
2 cloves garlic
extra virgin olive oil
pepper and salt

Method

Soak the beans overnight in cold water. The next day, drain them and put them in a pan with all the other ingrediends, adding plenty of oil. Cover in water, bring to the boil and leave to simmer on a low fire for 1-2 hours. In Tuscany, the beans are cooked in a stripped chianti flask placed overnight in the embers of a dying fire.