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Take the traditional glass bottle (known in Pescia as the “gozzo”) and fill it with the Sorana beans, olive oil, sage, and garlic. Season with salt and pepper, then add water until it reaches 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.