How to Make It
In a large saucepan, cover the beans with 2 quarts of water and add the garlic. Bring to a boil, then cook the beans over moderate heat until barely tender, 30 minutes. Season with salt. Continue cooking until tender, about 10 minutes. Drain the beans; reserve 1 1/2 cups of their cooking liquid. Discard the garlic.
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.
Spoon the salad onto plates, drizzle with olive oil and serve with the garlic bruschetta.