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.