Step 1

Thoroughly drain and rinse your beans, if you are using canned.

Step 2

Add the tomatoes, roasted red pepper, red onion, garlic, paprika, cumin, salt, pepper, and water to a bullet or high-speed blender. Blend on high for 30 to 45 seconds, until a smooth sauce forms.

Step 3

Pour the sauce into a large pot, add the beans, and bring to a simmer over medium high heat. Reduce the heat to medium-low once simmering and cook for an additional 15 to 18 minutes, stirring occasionally. If the beans begin to splatter you can loosely cover the pot with a lid, leaving space for steam to escape. The beans are finished once the sauce has thickened to your liking.

Step 4

Serve warm, and as desired. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to 2 months.