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DIRECTIONS

Turn on the broiler. (Or use the toaster setting of a toaster oven.)
Heat the oil in an extra-deep 12-inch nonstick skillet over medium-high heat. Meanwhile, slice the carrots into circles, adding them to the skillet as you slice.
While the carrots cook, cut the pork chops into 1/2-inch cubes, adding them to the skillet as you cut. Slice the sausage into 1/4-inch circles, adding them as you cut. Stir occasionally to prevent sticking.
Peel and coarsely chop the onion, adding it to the skillet as you chop. Stir in the water, wine, ketchup, honey, garlic, bay leaves, thyme, black pepper, and cloves and cook until the pork cubes are no longer pink, about 4 minutes, stirring frequently. (Reduce the heat to medium if the pork begins to burn.)
Meanwhile, rinse and drain the beans and set aside. Toast the bread crumbs under the broiler or in the toaster oven until crisp and light brown. Set aside.
Stir the beans into the pork mixture and simmer just long enough to mix well and heat through, about 2 minutes. Scatter the toasted crumbs on top and serve.