Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Heat 1 tbsp of the oil in a non-stick frying pan and fry the pork in 2 or 3 batches until browned on both sides. Transfer to a large deep casserole dish.
Add the onion and carrot and sauté for 4 to 5 minutes until just softened adding a little extra oil if required. Add the garlic and continue to cook for 1 minute.
Add the wine and bring to the boil and simmer for 1 to 2 minutes, then add the tomatoes and herbs and cloves. Return to the boil and season with salt and pepper.
Pour into the casserole then add the beans and stir together to combine.
Sprinkle the breadcrumbs on top and bake for about 1 hour until the meat is tender and the breadcrumbs topping is crisp.
Cook's TipsUsing canned beans is very convenient but if you use beans a lot, you will find it more economical to use dried beans. These can be soaked and cooked in advance and frozen in usable portions. I cook mine in a pressure cooker.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)