Heat the oil in a large pot over a medium heat. Add the bacon, shallots, chilli flakes and smoked paprika to the pan with a large sprinkling of salt and pepper. Stir and leave to cook for a few minutes. You want the bacon to get a bit crispy and the shallot to be soft and translucent. Add the garlic and allow it to cook for a few more minutes. Add the stock, water, fish sauce, parmesan rind and beans. Bring to the boil and leave to simmer uncovered for about 45 minutes.

Make the pesto. Throw the pinenuts, garlic and basil into a blender. Add some olive oil and blend. You can kind of play it by ear here, add as much oil as you need until it gets to the consistency you want.

Once the stew has been cooking for 45 minutes grab a potato masher and crush some of the beans to help thicken the stew. Once it looks like it's the right consistency add the greens and stir in gently, allowing them to wilt into the stew. Remove the parmesan rind and ladle out into bowls, top with the pesto and a big grating of parmesan.