Gather all ingredients before starting the recipe.
Add 2 tbsp olive oil, 1 whole shallot, finely chopped, 2 cloves garlic, grated and 2 tbsp tomato paste to a cold skillet over medium heat. Sauté, stirring frequently, until the oil starts to bubble.
Remove pan from heat, and add 1/2 tsp paprika and stir to combine.
Return pan to the heat, quickly add 1 14 oz can butter (lima) beans drained, 1 tbsp red wine or sherry vinegar and 1/4 cup olive oil and season with kosher salt. Stir to combine and cook for a further 5 minutes.
Garnish with chopped parsley and serve with crusty fresh baguette.
