Heat 3 tablespoons of olive oil in a deep pan over a medium heat. Add the onions and leeks with a good pinch of salt and cook until soft and caramelised - around 12-15 minutes - stirring occasionally. The longer you let them cook, the more jammy and caramelised they will be. Add the garlic and cook for a further minute until fragrant.

Increase the heat to high and add the wine. Bubble away until almost all of the wine has evaporated - about 5 minutes. Reduce the heat back to medium and pour in the beans with their bean stock. fill the jar ¼ with water, give it a shake and pour that in too. Simmer away for about 4-5 minutes until the beans begin to turn creamy and brothy, but not too runny. Add a splash of stock to loosen, if necessary, but you’re looking for a consistency similar to a risotto.

Once the beanotto™ is cooked, stir in the parmesan and butter - if using - for an extra creamy and glossy finish. Finish with a squeeze of ½ lemon juice, stir through most of the chives and season with salt to taste and plenty of cracked black pepper.

Serve the beanotto™ into bowls and finish with the remaining chives and an extra grind of black pepper.