Use cranberry beans, cannellini beans, cassoulet beans, or even pinto beans here.
1pounddried cranberry or cannellini beans, soaked overnight
1/3cupextra-virgin olive oil
5clovesgarlic, peeled and smashed
7medium sage leaves (or thyme sprigs)
1/2teaspoonred pepper flakes
Scant 1 teaspoon fine grain sea salt
Preheat oven to 225F, with a rack in the bottom third.
Drain and rinse the beans and place them in a large ovenproof casserole or pot. Add the water, olive oil, garlic, sage, and red pepper flakes and bring to a simmer on the stove top. Remove from the heat, cover, leaving a tiny crack, then transfer to the oven.
Bake for 2 hours, or until the beans are plump and tender. Along the way you want the beans to gently bubble and simmer. Check on them after a few minutes, and if you need to adjust your oven up to 250F. Stir in the salt after 90 minutes and finish baking. Serve hot or at room temperature.