Slow Cooker White Beans with Sage/Garlic

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1	pound	white kidney beans, dried	dried, rinsed, prefer cannellini
2	each	sage leaves	minced
1	tablespoon	olive oil
1	each	garlic	crushed
1	teaspoon	salt

In large bowl, combine the beans and enough cold water to cover by 2 inches.

Let stand at room temperature overnight.

Drain well and place in cooker.

Add the garlic, sage, and enough cold water to cover by 2 inches.

Cover and cook until the beans are just tender, 6 to 7 hours on low.

During the last 30 minutes of cooking, stir in the salt.

If necessary, drain the beans.

Serve hot, warm, or at room temp, drizzled with the olive oil.

Oh yeah! This Chili is so good!!!

Reviewed by Wdsdy