Soak the dried beans overnight in a bowl covered with water.

The next day, boil the beans in water with a few unpeeled garlic cloves and the sage for a little over an hour.

Toast the bread slices under the oven broiler for a few minutes, then rub them with a garlic clove (with the core removed).

Dice the red onion.

Season the beans with salt and pepper.

Assemble the bruschetta: top the toasted bread with beans, a little cooking liquid, diced onion, and plenty of fresh olive oil.