In a 3-quart saucepan, add beans, chopped sage, olive oil, water and garlic and bring to a boil. Lower heat and simmer for 25 minutes. Stir in the tomatoes, tomato paste, salt and pepper and continue to simmer for 5 minutes.
While beans are cooking, place whole sausages in skillet with water to cover. Pierce them with a knife in a few places and cook over medium high heat for 20 minutes. Drain and cut the sausages in half crosswise and set aside.