1 lb (500 g) cannelleni beans, dried
2 garlic cloves, halved
1 sprig fresh rosemary
4 fresh sage leaves
salt to taste
4 tbsp (60 ml) extra virgin olive oil, plus extra for drizzling
water, as much as you need
To start your Tuscan Beans:
In a large pot add beans, garlic, rosemary, sage leaves, salt and olive oil.
Fill up the pot with water to cover the beans.
Cover with a lid and cook for approximately 2 hours.
