2 x 400 g (13 oz) cans butter beans, rinsed and drained
2 tablespoons chopped parsley
2 tablespoons lemon juice
Heat the oil in a large frying pan and cook the bacon over a medium heat for 6–7 minutes, stirring occasionally, until crisp and golden. Stir in the garlic and paprika for the final minute of cooking, then add the tomatoes, butter beans, parsley and lemon juice and toss to warm through.