The skin of salo cut the day before, cover with water and cupped, boil 3 hours on low heat. Beans soak overnight in lightly salted water. The next morning, boil the water in which the soak, and with very thinly sliced ​​cuticle of salo, together with their broth. Cut into thin slices pork fry in half lard, adding chopped onion and crushed garlic clove. Lidding, meat stew until tender. Two hours later, the beans are added to the salt, pepper, thyme, bay leaves and the chopped carrot. Once the beans and meat are ready, pour it into a suitable container, add the wine and the remaining lard and dish stew for another 20 minutes. The sauce has slightly thickened and barely cover the beans. Sausages and chopped garlic fry. All products and chopped herbs pour into a fireproof container, add once more salt and pepper and baked in the oven a little over an hour. If the top cover is formed, the dish mix. Excess liquid should boil off. Beans served in a pot.