If using dried beans be sure to soak the beans for the correct amount of time. Be sure to check the packet for instructions. Then pre-cook the beans for around 3/4 of their required time.

If using fresh tomatoes. Criss-cross the bottom of the tomatoes with a sharp knife. Then place in a bowl of boiled water until the skins begin to peel. Remove and place in cold water until they have cooled enough to handle. Then peel skins from the tomatoes and chop finely.

Thinly slice the fennel and onion, crush the garlic with the back of a knife to a fine paste.

Add the olive oil to a pan over a medium heat. Then fry the garlic for around a minute before adding the onion and fennel. Cook until the fennel and onion are see-through and soft.

Add the paprika to the pan, mix with the onion and fennel, and cook for around a minute. Then add the tomato paste and cook for a further minute.

Add the beans then the tomatoes to the pan and bring to the boil. Turn down to a simmer and let the sauce thicken for around 15 minutes.