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Cannellini Beans with Garlic and Sage
- 1 pound dried cannellini (white kidney beans)
- 8 cups room-temperature water
- 2 tablespoons olive oil
- 1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
- 1 large fresh sage sprig
- 1/4 teaspoon whole black peppercorns
- 1 teaspoon coarse kosher salt
- Extra-virgin olive oil (for drizzling)
Directions:View on Bon Appetit
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