They really are dreamy: pure, rich, and deeply infused with rosemary, sage, and garlic. Serve Dreamy White Beans plain, or to confer transcendence, drizzle them lightly with olive oil and balsamic vinegar just before eating. You'll want to make this recipe again soon.

I don't recommend substituting dried rosemary and sage for the fresh. Much of the intensity will be lost.
You can make this dish with canned beans, if that's what you have on hand. However, you won't actually save time by doing so, because you'll need to simmer the canned beans for about as long as the dried, soaked ones.
If you need to make this ahead of time, you can easily reheat it in a microwave or oven.

2 cups dried white pea or navy beans, soaked (or 4 15-ounce cans, rinsed and drained)
2 large sprigs rosemary
About 12 sage leaves, tied together with a bag tie or string
1 1/2 tablespoons minced garlic
1 1/4 teaspoons salt (or to taste)
Freshly ground black pepper

OPTIONAL, FOR THE TOP:
Extra virgin olive oil
Balsamic vinegar
Minced parsley

Place the soaked, uncooked beans in a large pot and cover with water by 2 inches. Add the rosemary and sage, and bring to a boil. Lower the heat, and simmer until tender (about 30 minutes). If you are using canned beans, place them in a pot with 2 cups cold water and the herbs, bring to a boil, then lower heat and simmer for 30 minutes. Remove and discard the herbs; drain the beans, saving the water.
Add the garlic to the hot beans. Mash or purée some of them in some--or all--of their cooking water, until they acquire a smooth, thick consistency. (The amount of water is flexible--do this according to your taste.)
Season to taste with salt and a generous amount of freshly ground black pepper. Serve topped with a drizzle of extra virgin olive oil, a small splash of balsamic vinegar, and a sprinkling of minced parsley.