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De seed and chop the peppers into 1cm pieces. Peel and chop the onions and carrot into small pieces. Finely chop the garlic.
In a deep saucepan or casserole dish that can go on the stove, add the carrots, onion and peppers and sautee in the olive oil until the onions soften.
Add the tomato paste and garlic to the vegetables and cook for a few minutes.
Now, add the spices and herbs and cook for 20-30 seconds so they release their flavours.
Add the drained and rinsed butterbeans, the tomato passata and 400ml water (rinse out the tomato passata can and use that water).
Simmer slowly for 20 minutes until the sauce has thickened and all the vegetables are cooked.
Season with salt and pepper to taste. Also taste and add a little sugar and/or salt if needed to balance the flavours.
Serve with parsley sprinkled on top and some crunchy fresh bread to mop up the juices.