Heat five tablespoons of oil in a heavy-based saucepan over a medium-low heat. Add the sliced shallots and a good pinch of salt and cook, stirring regularly, for 12–18 minutes until deeply golden, almost mahogany in colour, and sticky - don't rush this bit, the colour is where the flavour comes from. 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. Leave the remaining half in the pan.

Add the garlic and cook for another minute until fragrant.

Add the beans with all their bean stock to the pan along with the vegetable or chicken stock, Parmesan rind (if using), a few cracks of black pepper and one lemon half. Bring to a boil, 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 half, squeezing it against the side of the pan to release all of its juices. Stir in most of the grated Parmesan (reserving some for serving) and the cavolo nero, or greens of your choice and allow to wilt for roughly 5 minutes.

Divide between bowls, top with the remaining sticky shallots, more Parmesan, black pepper and a drizzle of olive oil. Garnish with some dill or parsley for a pop of freshness, if you like.