Spanish white beans with chunky tomatoes and paprika

Shake jarred beans to loosen them; drain the beans in a sieve and rinse well under cold running water; shake off the excess water and set aside.

Skin and slice the garlic, not too thin or thick; remove two or three outer layers of half a large onion and finely dice it.

Heat a frying pan over medium heat, add the olive oil and heat it two minutes.

Add the garlic and onion and stir consistently so nothing burns, about three minutes, until the onion is translucent.

Add the paprika and cumin and mix quickly so the paprika does not turn bitter.

Add the diced tomatoes, sea salt, black pepper and parsley flakes; mix and simmer the sauce three minutes.

Add the beans, season with sea salt and mix; lower to low heat and simmer about two minutes, then take off the heat.