Yield 6 cups
Cook Time 2-3 hours, plus soak time
1 pound dried Cannellini Beans
8 cups room temperature water
2 tablespoons Il Casolare Unfiltered Extra Virgin Olive Oil, plus more for drizzling
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon freshly ground Tellicherry Peppercorns
1 teaspoon Grey Sea Salt
Please beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
Drain Cannellini Beans and place in heavy large pot. Add 8 cups room temperature water, 2 T. Il Casolare Olive Oil, garlic, sage, and ground Tellicherry Pepper. Bring to a simmer over medium high heat. Reduce heat to medium low, simmer uncovered for 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired. Discard garlic, sage and pepper. Season beans to taste with Tellicherry Pepper and more Grey Sea Salt. Drizzle with Il Casolare Olive Oil and serve.