Soak beans in water overnight and drain.
Simmer beans in water with bay leaves and rosemary until cooked.
Drain beans, reserve cooking liquid, and remove herbs.
Blend beans with salt, butter, and cream, adding reserved liquid to reach a silky consistency.
Peel and cube pears, reserving skins and soaking cubes in lemon water.
Preheat oven to 180°C.
Season beef cheeks and brown in oil in an ovenproof pan.
Remove meat to brown onions and garlic in the same pan.
Return meat to pan and deglaze with port and orange juice.
Reduce liquid to a syrup, then add stock, pepper, zest, and pear skins.
Cover and cook in the oven for three hours until tender.
Cook button onions and pear cubes separately in butter.
Strain the beef cooking liquid into a clean pan once finished.
Reduce liquid to a syrup and whisk in butter and chocolate.
Serve beef with purée, pears, onions, and chocolate sauce.