In a pot of Water bring to a boil, add Beans. Bring back to a boil, boil Beans for 40 minutes.

In a cold large bottomed pot add Oil, and Pork. Turn on heat to medium high, lightly season Pork with Salt. Sauté Pork fro 5 minutes. Remove Pork, set aside leaving Oil behind. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add Celery, sauté for 4 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium. Make a well in centre of pan, add a little Oil if required. Add Garlic, sauté for 30 seconds, mix well. Deglaze pan with Wine, allow Wine to mostly reduce.

Add Pork, Salt, Thyme, Oregano, Rosemary, Sage, Bay Leaf. Mix well. Add Tomatoes, mix well, then add Chicken Stock (Just enough to cover). Simmer for 45 minutes.

Add Beans, simmer for 15 minutes.

Add Cornstarch until desired thickness.