Put the white beans in a bowl the night before and cover with mineral water. Drain the water the next day. Put the beans on top with 1 liter of cold water and cook for 1 1/2 hours.
Finely chop the garlic cloves. Cut the sage leaves into strips. Let both sit in the olive oil. Peel the tomatoes, cut them into small pieces, add to the garlic and sage leaves and steam until the tomatoes have boiled away. Add the cooked, well drained beans. Season to taste with salt and pepper and let it steep for 10-15 minutes.
The beans taste great with roasted or grilled meat or sausages.
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