In large bowl, combine the beans and enough cold water to cover by
2". Let stand at room temp overnight. Drain well and place in slow
cooker. Add garlic, sage, and enough cold water to cover by 2". 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 temperature, drizzled with the
olive oil. (ready & waiting)
