1 pound DRIED CANNELLI BEANS — RINSED
2 SAGE LEAVES — MINCED
1 tablespoon OLIVE OIL
1 GARLIC — CRUSHED
1 teaspoon SALT
IN LARGE BOWL, COMBINE THE BEANS AND ENOUGH COLD WATER TO COVER BY 2″. LET STAND AT ROOM TEMP OVERNIGHT. DRAIN WELL AND PLACE IN SLOW COOKER. ADD THE GARLIC, SAGE, AND ENOUGH COLD WATER TO COVER BY 2″. COVER AND COOK UNTIL THE BEANS ARE JUST TENDER, 6 TO 7 HOURS ON LOW. DURING THE LAST 30 MINUTES OF COOKING, STIR IN THE SALT. IF NECESSARY, DRAIN THE BEANS. SERVE HOT, WARM, OR AT ROOM TEMP, DRIZZLED WITH THE OLIVE OIL. (READY & WAITING)