Tuscan Cannellini Beans

This recipe comes courtesy of the Vegetable Ranch.

1-1/2 cups fresh white Cannellini beans (about 1 pound of beans in pod)
1 bay leaf
1 Tbsp dried thyme
1 tsp rubbed sage
water
1-1/2 cups diced onion
1/4 cup olive oil
1 Tbsp minced garlic
salt and pepper to taste

Put beans, water (no salt), sage, bay leaf, and thyme into a heavy covered saucepan. Bring to a boil and then simmer over low heat until beans are very tender but not mushy (about 1 hour).

Saute onions and garlic in olive oil in a separate skillet. Drain the beans and stir into the onion/garlic mixture. Season with salt and pepper to taste. Serve at the table with additional olive oil