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Tuscans are known as the "bean eaters" of Italy. A bowl of homemade cannelloni beans with flavorful extra virgin olive oil and fresh sage is healthy, economical, and delicious.

1 cup dried cannelloni beans
1 sprig of rosemary
2 garlic cloves
Extra Virgin Olive oil
Fresh sage leaves

Cover the beans with water in a large bowl, and let them soak overnight at room temperature.
Drain them, and put in a pot covered with water, along with the garlic cloves, rosemary, and a lug of oil. Feel free to add other aromatics, such as leeks, carrots, onions, etc.
Bring to a boil and simmer until they are cooked through, about 1½ hours.
Season them very well with salt, add the olive oil, and toss in some freshly torn sage leaves.

This makes an abundant amount of beans for a family of four.