Rinse beans under running water. Place beans in a large bowl. Fill with cold water, covering beans by at least 2 to 3 inches. Soak beans for 8 to 12 hours.
Drain soaked beans and rinse again. Combine beans, onions, sage leaves, broth and enough water to bring the liquid 1-inch above beans in an 8-quart pot. Cover and simmer for 1 hour or until beans are tender but not mushy. Drain beans and remove onion and sage leaves.
Gently heat the California Olive Ranch extra virgin olive oil in a 10-inch skillet over low heat. Add the garlic and cook until it becomes straw-colored, stirring the garlic often to prevent it from becoming overcooked. Turn off heat and season with salt.
Combine garlic with beans, stirring gently to avoid breaking beans. Garnish with freshly ground pepper and parsley. Drizzle beans with additional California Olive Ranch extra virgin olive oil before serving.