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Rinse the beans, then place in a bowl, cover with water and let soak overnight on the counter.
Next day drain the beans and rinse again.
Heat the oil in a heavy pot, add the shallot and cook until translucent but don’t let them brown.
Add the garlic and cook for a moment until it is fragrant but do not let it turn golden.
Add the beans and mix with a wooden spoon.
Add stock or water to cover by about 3 inches and bring to a boil.
Add the bay leaves and branch of sage and mix them in.
Lower the heat to simmer, cover the pot partially and cook until the beans are soft and fully cooked but not falling apart. Depending on the beans, this can take from 45 minutes to an hour and a half or so.
Keep checking the pot and if more liquid is required add some but do not flood the beans. You want the liquid to be almost gone when the beans are cooked.
When the beans are almost fully cooked add the salt and pepper.
When they are fully cooked remove the bay leaves and sage branch, turn the heat off and let the beans sit in the pot, partially covered, until needed.
The beans will keep well in the fridge a few days.
Serve warm, with an additional drizzle of finishing olive oil (olive oil of high quality that you wouldn’t want to heat up in a skillet).