Step 1

Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)

Step 2

Drain beans and re-fill with fresh water in same pot.  Bring to a boil and cook for 1 1/2 to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.

Step 3

In a large skillet over medium heat, warm the olive oil.

Step 4

Add the garlic and sage and cook until lightly golden, about 2 minutes.

Step 5

Add the wine and cook until nearly evaporated, about 3 minutes.

Step 6

Add the beans and the squeeze the tomatoes into the beans with your hands.  Season with a healthy pinch of salt and pepper.  Simmer for 15 minutes, adding reserved liquid if becoming dry.

Step 7

Transfer to serving bowl and serve at once, or serve at room temperature.