2 cups (500 ml) white beans (French white kidney, Northern, or other)

Soaking water

12 cups (3 litres) water, for cooking

1 tomato, halved

6 fresh sage leaves

2 bay leaves

2 cloves garlic, peeled

2 tablespoons (30 ml) olive oil

Salt and pepper

Place the beans in a large bowl. Cover with water and let soak overnight at room temperature. Add water, if needed, so that the beans are always covered. Rinse and drain.

In a large saucepan, bring the water and beans to a boil with the remaining ingredients. Simmer gently, uncovered, for about 1 hour, skimming during cooking.

Season with salt and pepper. Continue cooking for about 30 minutes or until the beans are very soft. Remove the tomatoes, herbs, and garlic. Drain.

Drizzle the beans with olive oil, to taste, and adjust the seasoning. Serve with the Braised Veal Flank (see recipe).

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