Slow-roasted spiced pork loin with black-eyed beans & tomatoes

INGREDIENTS

• 2 kg higher-welfare rib-end loin of pork, skin on, French-trimmed
• sea salt
• freshly ground black pepper
• 5 teaspoons smoked paprika
• juice of 1 lemon
• olive oil
• 3 red onions, finely sliced
• 6-8 fresh red, yellow and green chillies
• 120 g small whole iberico chorizo sausages, thickly sliced
• 6 bay leaves
• 2 sprigs fresh rosemary, finely chopped
• 3 x 400 g good-quality tinned plum tomatoes, roughly chopped
• 2 handfuls fresh ripe tomatoes, halved
• 4 x 410 g tinned black-eyed beans, drained
• 5 cloves garlic, peeled and finely chopped
• 1 handful fresh flat-leaf parsley, chopped
• red wine vinegar
• soured cream, to serve