soak the cannellini beans in tepid water during 24 hours before cooking. When ready cleanse the beans.
Put all the ingredients into a pressure pot (or in a fiasco...) and close hermetically. As soon as it buzzes boil 3 minutes, then stop the heat (if it boils more they become stuck and if less they remain raw), wait until the vapor is completely outcome. In the fiasco consider 8 hours in the chimney under hot cinders, only the top out.
drain only before serving, for a better conservation of the aromas. Remove the herbs and dress with extra virgin olive oil, salt if necessary, and sprinkle with black pepper.