Meanwhile, in a large, deep skillet, heat 1/4 cup of the olive oil until shimmering. Add the squid and sage and cook over moderate heat, stirring, until the squid whitens, about 5 minutes. Add the tomatoes and crushed red pepper and season with salt. Cook over moderately low heat, stirring occasionally, until the sauce is slightly thickened, 20 minutes. Add the beans and their reserved cooking liquid and simmer until the squid is tender and the sauce becomes a thick gravy, about 10 minutes longer. Stir in the parsley.