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Heat a frying pan over medium heat and add a dash of olive oil. Once hot, add the onion and cook until beginning to soften, around 10 minutes
Add the garlic and cook out for a minute or so more, stirring to ensure it doesn’t burn
Add the tomato purée and smoked paprika and cook out, stirring, for a further 2 minutes
Add the tinned tomatoes and stock and season with salt and pepper, then reduce to a gentle simmer and cook for 30 minutes, stirring regularly
Add the butter beans and kale and allow them to warm through for a few minutes
Toast the baguette and immediately rub with the cut side of the garlic cloves, then drizzle with olive oil and sprinkle with parsley. Serve with the butter bean stew