• Cut the sausage with a sharp knife and remove the skin. Then cut into pieces about 4-5 cm long. Set aside.
• Cut the pork belly into 3-4 cm wide pieces and set aside.
• In a large pan with borders at least 4 cm high, pour in the olive oil, sage or bay leaves, beans, and a generous pinch of salt. Cook over high heat on a small burner for 1 minute to heat the bottom of the pan, then add the pork belly and sausage.
• Cook the meat for 1 minute, then reduce the heat to low and cook for 3 more minutes.
• Add the sauce and water, stir, cover the pan, and cook for 20 minutes. Remove the lid and cook for another 20 minutes, or until the sauce is thick to your liking. Taste and adjust the salt if necessary.
• Serve the stew hot or warm with bread aside.

Tips

• Beans: You can use either cannellini or borlotti beans. If using beans from a jar or can, rinse them under running water. If using dried beans, soak them for at least 8 hours and cook them in unsalted boiling water with a few bay leaves for 30 minutes before using them in the stew.
• You can prepare the stew one or two days in advance.
• Store leftovers in the refrigerator for 2 or 3 days.