2 lbs. dried navy beans
1 1/3 c. olive oil
18 fresh sage leaves
5 garlic cloves, pressed
6 tbsp. olive oil
Salt and freshly ground pepper

Rinse beans and place in large bowl. Cover generously with cold water. Let soak overnight at room temperature. Position rack in center of oven and preheat to 300 degrees. Drain beans and transfer to large Dutch oven or covered casserole. Add 1 1/3 cups oil, 12 sage leaves and garlic. Add enough water to cover beans by 2 inches. Cover and bake until beans are tender but not broken, stirring occasionally and adding more water if necessary to keep moist, about 3 hours. Cool to room temperature. (Can be prepared 2 days ahead. Cover and refrigerate.)

Chop 6 fresh sage leaves. Add to beans with 6 tablespoons oil. Season with salt and generous amount of pepper. Serve at room temperature. For best flavor you should begin to prepare this side dish two days ahead. 16 servings.