If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
Dress beans with oil at the table.
Cooks' notes: ·Willinger thinks dried beans are best when used within 1 year of harvest; it's important to purchase them from a store that has high product turnover. ·Beans may be cooked 1 day ahead, cooled completely, uncovered, then chilled, covered.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	259.31 Kcal (1086 kJ)
Calories from fat	6.93 Kcal
		% Daily Value*
Total Fat	0.77g	1%
Sodium	1181.41mg	49%
Potassium	1059.96mg	23%
Total Carbs	47.46g	16%
Sugars	1.53g	6%
Dietary Fiber	15.27g	61%
Protein	16.81g	34%
Vitamin C	4mg	7%
Iron	3.8mg	21%
Calcium	174.8mg	17%

Amount Per 100 g
Calories	54.62 Kcal (229 kJ)
Calories from fat	1.46 Kcal
		% Daily Value*
Total Fat	0.16g	1%
Sodium	248.83mg	49%
Potassium	223.26mg	23%
Total Carbs	10g	16%
Sugars	0.32g	6%
Dietary Fiber	3.22g	61%
Protein	3.54g	34%
Vitamin C	0.8mg	7%
Iron	0.8mg	21%
Calcium	36.8mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.