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margie
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Finely chop onion, carrot and celery.
Heat olive oil in a saucepan over medium heat, add onion, carrot, celery and garlic and saute for 10 minutes.
Add herbs and paprika. Stir for about 5 minutes on low heat.
Add red wine, bay leaf and vinegar and simmer for a further 5 minutes.
Add tomatoes and simmer for 20 minutes, stirring occasionally.
Add washed and drained beans and season with salt and pepper.
Simmer for another 10 minutes then serve on toast or with any sides you fancy such as eggs, bacon or sausages.
This can be cooled and stored in the fridge for three days or frozen.