Soak 1 cup Cannellini beans in 5 cups water overnight. Drain and rinse, bring to boil in 5 cups unsalted water, simmer for about an hour until tender. Drain and set aside.
Cook a small amount of pork (Pancetta, Prosciutto, Italian sausage are all good choices) in a large saute pan, remove pork, leave fat. Add olive oil and saute 1-2 Tbsp minced garlic in 3-4 Tbsp of fat over medium-low heat for a couple of minutes until fragrant.
Add chopped fresh sage and rosemary and cook for another minute or so. Add 1/2 cup or so chopped roasted tomatoes (roasted red pepper is also delicious), season with salt and pepper. Saute for another couple of minutes, being careful that the garlic doesn’t get any color.
Add Cannellini beans and pork, another 3-4 Tbsp olive oil, and season again. Stir to combine, and let simmer for several minutes. Serve with crusty bread.