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Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)
Drain beans and re-fill with fresh water in same pot. Bring to a boil and cook for 1 ½ to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.
In a large skillet over medium heat, warm the olive oil.
Add the garlic and sage and cook until lightly golden, about 2 minutes.
Add the wine and cook until nearly evaporated, about 3 minutes.
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.
Transfer to serving bowl and serve at once, or serve at room temperature.