Drain and rinse beans. In a large pot combine beans, water, tomatoes, 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 1 to 1 1/2 hours, until beans are tender.
Prepare grill or preheat broiler. Lightly brush each radicchio half with remaining olive oil, then salt and pepper to taste. If using a grill, cook over medium-hot coals for 3 to 5 minutes per side, or until the thick base can be easily pierced. If using a broiler, place the seasoned radicchio on a cookie sheet lined with foil and broil 4 to 6 inches from the heat for 4 to 5 minutes on each side.
When the beans are done, discard the rosemary, sage and bay leaf. Season beans to taste with salt and pepper. Divide grilled or broiled radicchio between 6 plates and top with beans. Drizzle with more olive oil, if desired.