Slow-Cooker Tuscan Beans
1 lb dried cannellini beans rinsed and picked over (you can swap out great northern or navy beans)
6 cloves of garlic crushed
1 sprig fresh sage
1 tsp salt
6 tsp extra virgin olive oil
Combine beans, garlic, sage, 1 tsp salt and 8 cups of water in a slow cooker. Cover; cook on high until beans are tender, about 3 hours and 15 mins. Drain mixture; discard garlic and sage. Spoon into bowls; drizzle each portion with olive oil