Preheat: Set the oven to 190C and place the rack in the middle of the oven.

Cook the onions: In a fairly large Dutch-oven/pan or skillet heat the oil and melt the butter. Cook the onions until shimmering and soft. Add the garlic, cook for a minute and add the sliced chorizo.

Add aromatic flavor: Add in the remaning ingredients; paprika, salt & pepper, vegetable spice and tomato paste and mix together, cook for a 2-3 minutes on medium-heat.

Key ingredients: Add the beans, and beef stock. Stir everything in together, taste for seasoning. Now add the braai sauce (BBQ sauce) and the roughly diced bacon, cover the Dutch-oven/pot and bring it to a boil on high-heat.

Oven-Bake: The minute it starts to boil, turn the stove off and transfer to the oven for 30 minutes. After 30 minutes, remove the lid, give everything a mix and return the pot to the oven (uncovered) for 15 mintues.

Fry the bacon: Meanwhile fry or air fry the remaining strips of bacon. You can also place it in a sheet pan and bake it at the same time as the beans are in the oven. If you place the bacon in the oven for the last 15 minutes of the beans cooking, remove the bean pot, leave it covered and set it aside. Turn the stove to grill, lift the rack up one level and place the bacon sheet on to grill (broil) for 5 minutes or until as crispy as you want it. Watch the grill, it burns quickly!

Chop the cooked bacon: Place the bacon on a board and chop if preferred. Place it in the Dutch oven over the bean sauce and serve with freshly chopped parsley.

Carve & Serve: A squeeze of fresh lemon and a little sea salt is suggested to awaken the taste buds! Serve and enjoy.