Method

• 1.
  Drain and rinse the haricot beans, then tip into a medium saucepan and add fresh water to cover. Bring to the boil and cook for 10 minutes, then lower the heat, cover and simmer for about an hour or until the beans are just tender. Drain and set aside. Heat the oven to 120°C.
• 2.
  Cut the bacon into 4cm cubes (or 4cm strips if using bacon slices). Place a large heavy-based flameproof casserole with a lid over a medium-high heat. Add the oil or lard, then the bacon and cook on all sides for 4-5 minutes until caramelised and golden. Remove the bacon and set aside on a plate.
• 3.
  Slice the squid into 1-2cm rounds and the tentacles into several pieces. Drop the squid into the casserole and cook for 3-4 minutes until browned all over. Remove the squid and set aside with the bacon, then lower the heat under the casserole to medium.
• 4.
  Add the onion, garlic, thyme, bay leaves and lemon zest to the casserole and cook, stirring often, for 6-8 minutes until the onion start to soften.
• 5.
  Return the bacon and squid to the casserole along with the tomatoes, beans and about 300ml cold water. Stir, put the lid on, transfer to the oven and cook for 3 hours, stirring once every hour and checking it’s not getting too dry (if it is, add a splash more water). After the allotted time, take a piece of bacon out to test; it should be fall-apart tender.
• 6.
  Taste and adjust the seasoning, skimming off any excess fat from the surface, if you like. Scatter with chopped fennel tops or flat-leaf parsley, and drizzle with good olive oil and lemon juice to serve.