Soak beans in a large saucepan for several hours or overnight. Alternatively, bring to a simmer and turn off heat. Let stand for 1 hour.
Drain beans and wash under running water. Return beans to saucepan and cover with fresh cold water to a depth of several inches above beans. Add sage and garlic.
Bring bean mixture to a boil; reduce heat to a bare simmer, partially cover, and cook until beans are tender but still hold their shape, 1 hour or more. Season lightly with salt.
* The same method can be used for other dried beans, including white cannellini beans, chickpeas, and various kinds of heirloom beans; Tuscany’s prized zolfini beans require longer soaking, about 12 hours, as well as longer cooking, up to 4 hours.
Cranberry Beans with Sage and Garlic https://tavolatalk.com/fettunta-bruschetta-with-cranberry-beans-and-tuscan-kale/