1) Preheat your oven to 140°C, gas 1. 2) Chop the bacon and fry for 5 minutes or until golden. Remove the bacon to an oven proof casserole pot. 3) Season the steaks and fry them in the bacon fat, in batches, for 5 minutes on each side, transferring to the casserole as you go. 4) Fry the sausages and shallots in the fat for 3 minutes until lightly coloured. Add the garlic cloves, fry for a further minute and add to the casserole. 5) Pour 300ml of water into the frying pan and bring to the boil, scraping the bottom of the pan. Then pour this over the ingredients in the casserole. 6) Drain the soaked beans add them to the casserole, along with the chopped tomatoes. 7) Add more water to just cover everything and bring to the boil. 8) Place half the sage on top. Cover with a circle of baking parchment with a hole the size of a 10 pence piece cut out of the middle. 9) Braise in the oven for 2 hours (170 degrees C), or until pork is soft and beans are cooked through. 10) Remove the parchment and discard the sage. Season well and preheat the grill. 11) Chop remaining sage, mix with breadcrumbs and cheese and sprinkle over the top. Grill for 4-5 minutes or until golden brown.