Fry lightly oil, few butter and a garlic clove. Brown the pork stew with salt, pepper and a bit of thyme. Add a glass of white wine and let it evaporate. Add the cooked beans and some of their own cooking juice. Add a spoon tip of cinnamon in powder and a little cinnamon stick, one clove, sage and rosemary (that must be take away at the end of the stewing) and the tomato purée: at the end of the cooking add two laurel leaves.