Heat a stock pot with a medium heat and add in the olive oil

While the oil is heating, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper, and cut the carrots (peeled) into small bite-sized pieces

Add the chopped ingredients into the stock pot, mix continuously, after 5 minutes and the ingredients are lightly sauteed, add in the red wine vinegar, sweet smoked paprika, hot smoked paprika, and ground cumin, quickly mix together, then add in the grated tomtoes and season with sea salt & black pepper, turn it up to a high heat, give it a mix and then simmer for a few minutes

In the meantime, drain the cans of black beans into a colander and rinse under water, and cut the potatoes (peeled) into small bite-sized cubes

After simmering the grated tomatoes for about 5 minutes and they've slightly thickened, add in the chopped potatoes, drained black beans, vegetable broth, and bay leaf, give it a gentle mix, once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

After 15 to 20 minutes and the potatoes are just cooked through, remove the lid, you can always pierce the potatoes to ensure they are done, using a potato masher, mash down on the stew for a few seconds, this is to help thicken the stew, then remove from the heat

Transfer into shallow bowls and garnish with parsley, enjoy!