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Heat the oil in a large frying pan and fry the bacon until golden, but still soft, 3-4 minutes. Lift out with a slotted spoon, add the onion and cook gently until soft, about 5 minutes. Add the garlic and cook for 2 minutes more, then add the bacon back to the pan and removed from the heat.
Drain and rinse 1 can of beans, and ½ the second can. Keep the other ½ in its juices. Stir all the beans into the onion and bacon mix and season generously. Gently heat and cook for about 10 minutes so the beans absorb the other flavours.
Remove the pan from the heat and leave to rest for 30 minutes. Add the wine vinegar and sugar to the pan, heat the beans through, then stir in the soured cream and heat. Don’t let the dish boil. Add 2 tbsp water to loosen, if needed. Stir the dill in, if using, then serve with the chicken.