Trying to re-create the wonderful and simple bean dish we had at a restaurant in Florence. There are a number of recipes out there so I combined ideas to come up with this one. It turned out great, except perhaps I cooked them too long as they came out a bit mushy. I'd try this some time starting with dried beans.
In a slow cooker or saucepan, combine:
2 cans cannellini beans, rinsed
3 T. olive oil
kosher salt
cracked pepper
about 5-6 whole peppercorns
1 roma tomato, hollowed out & chopped
chopped fresh sage
1 sprig rosemary
1 T. butter?
1 garlic clove, crushed
