Soak the beans for 12 hours.

Put the beans in a pressure cooker with water, add 1 sprig rosemary 6 sage leaves and 2 cloves of garlic, to go for 45 minutes from the whistle of the pot. (If you don't have a pressure cooker, cooking will take at least 2 hours).

Mince 2 cloves of garlic, a sprig of rosemary and sage leaves 6.

Put to heat the oil in a large frying pan and fry the chopped.

Crumble one sausage into the pan and cook for 5 minutes.

Add the remaining 2 sausage cut into pieces and brown on all sides for 5 minutes.

Deglaze with the wine and let it evaporate.

Add the tomato sauce and cook over low heat for 30 minutes.

Add beans after draining and let go for another 15 minutes, with salt and pepper; add a drop of water if everything is too dry.

Serve hot.