1 tablespoon of olive oil (sub water for wfpb)
1 onion finely chopped
1 clove of garlic finely chopped
½ teaspoon of ground cumin
2 teaspoons of smoked paprika
½ teaspoon oregano
1 x 400g (14oz) can chopped tomatoes (low salt)
1 x 400g (14oz) can of cannellini beans, rinsed and drained
1 x 400g (14oz) can red kidney beans, rinsed and drained

1. Heat the oil (or water for wfpb) in a large pan on medium heat. Cook the onion and garlic for 3 minutes.
2. Add the spices, herbs, tomatoes, and beans. Simmer for 5-10 minutes until the sauce has thickened.
3. Serve