1 - step 1 Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp.

2 - Remove and keep the oil in the pan.

3 - In batches sear the ribs, sausages and pork shoulder.

4 - Season each batch with salt and pepper.

5 - step 2 Remove the meat and set aside.

6 - Add the onion, garlic and chilli to the pan.

7 - Pour in a little olive oil if it needs more.

8 - Season with salt and pepper and fry for 8 mins or until soft.

9 - step 3 Add the meat, bay leaves, white wine vinegar and drained beans.

10 - Cover with just enough water to cover, about 650ml.

11 - Bring to a boil and reduce the heat to a low simmer.

12 - Cover and cook for 2 hrs, or until the beans are soft and the meat is tender.

13 - If there is too much liquid in the pot take the lid off in the last hr.

14 - You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each.

15 - Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.

16 - step 4 Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.