White Beans in Tomato Sauce

From Food and Wine Magazine. I haven't tried this yet but am excited to!

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 2  cups  dried cannellini beans, picked over and rinsed
• 1  sprig sage, plus 1/2 teaspoon chopped sage
• 2  garlic cloves, 1 minced
• 1  small bay leaf
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons extra virgin olive oil
•  salt
• 1  cup canned tomato sauce
•  fresh ground pepper

Directions

1. Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
2. Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
3. Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
4. Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.