Spanish butter beans with tuna

Heat the olive oil in a large fry pan over medium; meanwhile finely chop the onion, roughly chop the garlic and finely grate the tomatoes.

Add the onion and garlic and stir continuously 3 to 4 minutes until the onions are translucent.

Add the sweet smoked paprika and the cumin and mix to coat.

Add the grated tomato, season with sea salt and black pepper, mix, then simmer a couple of minutes without stirring until slightly thickened.

Drain the butter beans into a colander and rinse under cold running water.

Add the drained beans, the vegetable broth and the bay leaf, raise to high and bring to the boil.

Lid the pan, lower to low medium and simmer about 10 minutes.

Drain the tuna in a fine sieve, shaking off the excess oil without flaking it.

Off the heat, fold the tuna through the beans.

Transfer to a shallow bowl and sprinkle with chopped parsley.