Compress 4 cloves of garlic. Rosemary needles from 1 stalk is crushed and mixed with garlic and 1 tbsp olive oil. Remove bones and meat is cut in several places along. Filled with the prepared paste, and then rubbed with salt and pepper. Wrap the rest of the rosemary and tighten thread. Place in a buttered baking dish and cover with bones. The first 30 minutes bake at high heat and the remaining 45 - the weaker. Cut the tomatoes and remaining garlic cloves. Pre-cooked beans drain the water. The remaining oil is heated, stews the garlic, add the tomato sauce and cook for about 15 minutes. Add beans and sage. Season with salt, pepper and lemon juice to taste. Cut the meat into portions and served with seasoned beans.