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If you're using dried beans, add the beans first, along with the vinegar and enough water to just cover the beans. Simmer gently for 20 minutes before adding the tomatoes. Continue cooking for 20 minutes or so until the beans are tender, then remove from the heat and stir in the baby spinach.
At this point, taste the beans and add more salt if you think they need it. In a frying pan, fry the bacon lardons until crisp. Serve the beans with the bacon and the chopped green chillies scattered over.
Pour 3 tablespoons of rapeseed oil into a a large, heavy-based pot or casserole and place over a medium heat. When the oil is hot, add the onion, garlic and cumin seeds along with a generous pinch of salt. Cook, stirring occasionally, for about 10 minutes, until the onions are soft and starting to become sweet. Add the chilli flakes, cumin seeds, smoked paprika and some cracked black pepper.
If using dried beans, place them in a large bowl and cover with cold water. Leave for 6 hours, then drain in a colander. If using canned beans, simply drain them in a colander.
If you're using canned beans, add the canned tomatoes and vinegar at this point and simmer gently for 10 minutes before adding the beans. Continue cooking for 15 minutes.