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Heat the olive oil in a pan on a high heat and add the chopped onions. Cook for five minutes, stirring often.
Add the garlic, paprika, and black pepper and reduce to medium-high, cook five minutes more stirring often.
Add the beans and toss to coat, followed by the white wine to deglaze the pan.
One minute later, add the vegetable stock and salt. Cover the pan with a lid and cook on high heat for ten minutes, stirring every now and then.
Remove the lid and reduce the heat, cooking for a further five minutes or until the sauce has thickened and reduced considerably to your liking, stirring to prevent sticking.
Plate and leave to cool while you put together the rest of your tapas.
Serve close to or at room temperature with the optional fresh chopped parsley sprinkled over and gently mixed through and enjoy!