Spanish Smoked Paprika Butter Bean Stew

1. Build the Aromatic Base

1. Set a wide, heavy-bottomed skillet or Dutch oven over medium heat and pour in the olive oil.
2. Add the diced yellow onion and red bell pepper along with a generous pinch of salt. Cook gently for 6 to 8 minutes, stirring occasionally, until the onions are soft and translucent and the peppers have begun to soften.
3. Stir in the minced garlic, smoked paprika, and ground cumin. Cook for 45 to 60 seconds, stirring constantly, until deeply fragrant. Be careful not to let the paprika scorch.

2. Simmer the Sauce and Beans

4. Pour in the crushed canned tomatoes and the water, stirring well to lift any caramelized bits from the bottom of the pan.
5. Add the drained butter beans, the remaining salt, and cracked black pepper. Give everything a thorough stir to combine.
6. Bring the stew to a gentle boil, then reduce the heat to medium-low. Let it simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce has thickened and the beans have absorbed the smoky flavors.
7. For a creamier texture, take the back of a wooden spoon or fork and lightly crush 4 or 5 of the butter beans directly against the bottom of the pan, then stir through.

3. Finish and Serve

8. Turn off the heat and fold in the fresh baby spinach. Stir until the leaves wilt down completely in the residual heat (about 1 to 2 minutes).
9. Taste the stew and adjust the seasoning with extra salt or black pepper if needed.
10. Ladle the hot stew into shallow bowls, drizzle lightly with a touch of extra-virgin olive oil, and scatter the chopped fresh parsley generously over the top before serving.