Heat the oil in a heavy-based saucepan with a lid over a medium heat. Using a pair of scissors, cut the bacon into bite-size pieces straight into the pan. After a couple of minutes, add the chorizo and cook for 5 minutes, or until it is slightly browned. Lift the bacon and chorizo from the pan with a slotted spoon and set aside.

Immediately put the onion into the pan with the delicious pork fat, add some salt and stir the onion about until it is well coated with the fat. Add a little more oil if necessary; the onion should look glossy. Let the onion start to sizzle, then turn the heat down to medium-low, put a lid on the pan and cook for 7-10 minutes until soft, stirring occasionally. If the onion is taking on too much colour or beginning to stick, add a generous splash of water. Once soft, turn the heat up to medium and add the garlic. Cook for a couple more minutes, stirring occasionally.

While the onions are cooking, drain and rinse the green beans and cut them into 1-2cm pieces.

When the garlic has cooked for a couple of minutes, splash in the vinegar, then add all the beans, including the liquid from the butter beans, and give it all a good stir to amalgamate. Add the wine, bring to the boil and let it bubble away to almost nothing.

Add the stock and bay leaf, return the chorizo and bacon to the pan and leave the whole lot to simmer for 15 minutes with the lid off. Add more liquid if it seems to be drying up – the beans should be just covered with liquid.

After 15 minutes or so add the parsley, if using, and season to taste with salt and pepper. Serve with garlic bread.