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Pre-heat the oven to 150°C (300°F, gas mark 2).
Pour the olive oil into a large, oven-proof casserole dish which has a lid and place over a medium heat. Add the onions, carrots and celery and cook, stirring, for 10 minutes or until all the vegetables are tender. Add the garlic and cook for a further 2 minutes, continuing to stir.
Next, stir in the beans, sea salt, smoked paprika before adding the wine. Stir to combine, then add the stock, thyme and bay leaves.
Turn up the heat and bring the contents of the casserole dish to a simmer. Place the lid on top and then transfer the dish to the oven. Cook for two hours, by which time much of the liquid will have been absorbed, and the beans will be tender and beautifully flavoured. Serve hot.