Soak the beans overnight. Drain then transfer to a dutch oven. Add 10 cups water, 2 sage leaves, 3 cloves smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium low, cook until the beans are tender, about 1 hr. Drain, reserving the liquid. Discard the garlic and sage.

Meanwhile preheat the oven to 475 deg F

Return the beans to the dutch oven. Add the sliced garlic (3 cloves), olive oil, the remaining 4 sage leaves, the tomato, 1-1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot uncovered inthe oven; cook until creamy, 15 to 20 mins. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.