Prep. time: 20 minutes
Cooking time: 30 minutes

1. Heat a cocotte or Dutch oven with the olive oil and sauté the pork cheeks on all sides.
2. Add the pearl onions and chopped garlic and brown for 3 minutes longer, stirring regularly. Season with salt and pepper and add the white wine.
3. Cut the lemon into 8 wedges, add to the cocotte, cover and cook for 20 minutes over low heat.
4. Add the beans, cover again, and cook 10 minutes longer.

Serve very hot. You could accompany this dish with steamed potatoes.