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