Step 1 Heat oil in heavy bottomed pan.

Step 2 Add chopped onion and soften for about 5 mins on a low heat.

Step 3 Add chopped garlic and cook for a further minute.

Step 4 Add smoked paprika and tomato puree and cook for 4-5 minutes.

Step 5 Add bacon and chorizo and cook for a further 2 minutes.

Step 6 Add red wine and bring to the boil. Lower heat and simmer till liquid has reduced by half.

Step 7 Add tomatoes, stock and thyme. Simmer for 30 minutes or till sauce has reduced and slightly thickened.

Step 8 Add beans and salt and pepper to taste. Cook for 10-15 minutes or till beans are very soft.

Step 9 Add parsley and serve hot with Dukeshill Pork Belly Confit which has been pan fried till crisp and brown (about 10 mins over medium heat) or roasted for 20-30 mins.