This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters. NOTE: The cooking time for dried beans may vary; older beans often take longer to soften.
- 1 lb. dried zolfini or cannellini beans
- 4 tbsp. fruity extra-virgin olive oil
- 2 cloves garlic, crushed
- 4–5 fresh sage leaves
- 3–4 whole black peppercorns
- Salt and freshly ground black pepper
Continue to Next Story