Heat the oil in a pot.
Add the chopped vegetables and sprinkle with salt and pepper, and crushed chili. Cook over medium heat, with occasional stirring, until softened. It’ll take about 10 minutes. Halfway through, add the garlic.
Pour in the tomato sauce.
Stir in the paprika.
Season with salt and pepper, and a bit of sugar to balance everything.
When the sauce starts to boil, add the DRAINED beans. Simmer for 10 to 15 minutes. If the mixture appears too thick, add some of the liquid in which the beans had cooked (or liquid from the can if that’s what you’re using), no more than a few tablespoonfuls at a time.
Taste a final time. Adjust seasonings, if needed.
Serve hot with bread or rice.