Heat five tablespoons of oil in a heavy-based saucepan over a medium-low heat. Ad 70% of the sliced shallots and a good pinch of salt and cook, stirring regularly, for 12-15 minutes until deeply golden and sticky. Turn down the heat if needed and stir constantly for the last five minutes as they can turn quite quickly.

Once the shallots are golden and sticky, scoop out half and transfer to a plate lined with kitchen paper.

To the same pan, heat another two tablespoons of oil over a medium heat. Add the remaining sliced shallots of cook for 7-8 minutes until softened, then add the garlic and cook for another minute until fragrant.

Add the beans with all their bean stock to the pan along with the veg stock, Parmesan rind (if using), a few cracks of black pepper and the juice of half a lemon - if you’re not too keen on lemon, you can reduce this amount. Bring to a boil and then turn down to a simmer and cook for 8-10 minutes until the mixture has thickened slightly.

Remove the Parmesan rind and the lemon, squeezing it against the side of the pot to release all of its juices. Stir in most of the grated parmesan (reserving some for serving) and the cavolo nero and allow to wilt - roughly 5 minutes.

Divide between bowls, top with the sticky shallots, more parmesan, black pepper and a drizzle of olive oil.