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Cannellini Beans With Garlic And Sage

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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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