Name: Cannellini Beans with Garlic and Sage
Yield: Makes about 6 cups
Ingredients: 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)

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