Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
Meanwhile, finely chop the onion, roughly the garlic and finely grate the tomatoes to end up with 1 cup tomato sauce (225 grams)
Add the onion & garlic into the pan with the hot olive oil, mix continuously, after 3 minutes add in 1 tsp sweet smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in the grated tomato, mix together and simmer
After 4 minutes and the tomato sauce has thickened, add in 2 1/2 cups canned butter beans (drained & rinsed) and season with sea salt & black pepper, gently mix together, then add in 1/2 cup vegetable broth, mix together and simmer for 10 minutes
Meanwhile, thinly slice the piquillo peppers
After 10 minutes and most of the broth has been absorbed by the beans, turn off the heat, add in the sliced piquillo peppers, gently mix together, sprinkle with finely chopped parsley, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this recipe