Boil Beans for 45 minutes in soaking Water with Bay Leaves. Reserve 500 ml of Bean Water.

Preheat oven to 150 ℃ / 300 ℉.

In a cold sauce pan add Bacon, turn heat on to medium high. Sauté Bacon for 5 minutes. Remove Bacon, set aside leaving Oil behind. Add Pork, lightly season with Salt, Pepper, and Garlic Plus, sauté for 8 minutes, (until well browned). Remove Pork, set aside, leaving Oil behind.

Add Oil, allow to get hot. Add Onions, and Chili, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes. Add in Carrot, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes.

Reduce heat to medium, make a well in centre of the pan, add a little Oil if required. Add Tomato Paste, sauté for 2 minutes, mix well. Make a well in centre of the pan, add a little Oil if required. Add Garlic, sauté 30 seconds, mix well. Deglaze pan with Wine, allow Wine to mostly reduce.

Stir in the Bacon, Pork, Bean Water, Salt, Pepper, Rosemary, Molasses, Mustard, and Beans. Mix well.

Continue cooking while stirring to coat everything.

Place in the oven, covered, for 90 minutes. Check occasionally to see if you need to add more liquid.

Remove cover, bake for additional 45 minutes.

Serve