1. Heat a little olive oil in a heavy-based dish over low-medium heat. Add the onion and cook for 3-5 minutes until softened.
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2. Add the garlic, oregano, smoked paprika, salt and pepper; cook for 1 minute or so.
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3. Add the sun-dried tomatoes and cook for 2 minutes or until the sun-dried tomatoes start to breakdown.
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4. Add the butter beans, stock, kale and sour cream; pop the lid on and let simmer for 10-15 minutes.
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5. Remove the lid and cook for a few more minutes, allowing the sauce to thicken slightly; remove from the heat and sprinkle over the parsley.
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6. Serve alongside some crusty sourdough bread with lashings of butter.

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