Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Build the tomato base

• Stir in the tomato paste, smoked paprika, dried oregano and chili flakes.
• Cook briefly to toast the spices.
• Add the crushed canned tomatoes and season with salt and pepper.

Simmer the beans

• Add the drained cannellini beans and stir to coat.
• Simmer gently until the sauce thickens and the beans are heated through, adding a splash of water if needed.

Finish and serve

• Squeeze over the lemon juice and stir through the chopped parsley.
• Taste and adjust the seasoning.
• Serve warm with bread or rice.