Step 1

Mince the shallot and garlic. In a cold skillet, add the shallot, garlic, 2 tablespoons olive oil, and tomato paste. Saute over low heat for a few minutes, stirring often, until the oil gently bubbles.

Step 2

Add the paprika and stir. Add the drained beans, red wine vinegar, and 1/4 cup olive oil. Stir to coat the beans and cook for another minute or so to warm the beans.

Step 3

Remove from the heat, add salt to taste, and sprinkle with parsley. Serve with pita chips, crusty bread, or crackers.