Combine beans, garlic, sage, 1 tsp. salt and 8 cups water in slow cooker. Cover; cook on high until beans are tender, about 3 hours and 15 minutes.
Drain mixture; discard garlic and sage. Season with salt and pepper. Spoon into bowls; drizzle each portion with 1 tsp. olive oil.
This recipe also appeared in the September 2011 issue.
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