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Soak the Sorana beans in cold water for at least 12 hours, then drain them. Place them in the traditional glass bottle (known in Pescia as the ‘gozzo’) together with olive oil, sage, and garlic. Season with salt and pepper, and add water until the bottle is about three-quarters full
Place the bottle on hot embers or in a warm oven that has just been turned off, and let it cook slowly for about one hour or until all the water has evaporated.
Once cooked, transfer the beans to a serving dish, adjust the seasoning if needed, and serve hot.