Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes, add in 1 onion finely diced and 6 cloves garlic roughly chopped, mix with the olive oil, after 3 minutes and the ingredients are lightly sauteed, add in 1 tsp sweet smoked paprika and ½ tsp cumin powder, quickly mix together, then add in 1 tbsp sherry vinegar and mix
After 30 seconds, add in a 14.5 oz can of diced tomatoes, 2 ½ cups canned kidney beans (drained & rinsed), 1 tsp dried oregano and season with sea salt & black pepper, gently mix together, then lower the fire to a low-medium heat and simmer
After simmering the beans for 10 minutes and everything has slightly thickened, remove the pan from the heat, tranfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!