Place beans in a saucepan with 1.8 litres of water, bring to a boil, and simmer for 50 minutes until tender.
Brown the ribs with bay leaves, rosemary, sage, salt, and pepper in olive oil for 2 minutes per side.
Remove ribs and soften the onion and garlic in the same pan for a few minutes.
Add passata, 500ml of water, and salt, then simmer for 5 minutes.
Return ribs to the pan and cook on low for 1.5 hours until meat is tender.
Drain the cooked beans, add them to the passata sauce, and simmer for 5 minutes.
Grill bread slices, rub with garlic, and drizzle with olive oil.
Serve beans and ribs garnished with parsley and chilli alongside the bruschetta.