Pisto andaluz con alubias

Heat the olive oil in a stockpot over low-medium heat; keep the heat low so the vegetables slow-cook rather than fry.

Add the roughly chopped onions and thinly sliced garlic; stir every 1 to 2 minutes and cook about 6 minutes until translucent.

Roughly chop the red and green bell peppers; cut the zucchini into quarter-inch half moons; drain the white beans in a fine sieve and rinse under cold water.

Add the bell peppers and cook 5 to 6 minutes, stirring every 1 to 2 minutes, until tender.

Add the zucchini and cook another 5 to 6 minutes until slightly translucent.

Stir in the sweet smoked paprika to coat the vegetables.

Add the diced tomatoes and the drained beans; season generously with sea salt and black pepper (a little sugar, baking soda or a pinch of cinnamon if the tomatoes are acidic).

Mix and simmer 10 to 15 minutes until the flavours develop.

Take off the heat, transfer to a serving dish and garnish with fresh parsley.