Heat the oil in a pan and cook the onion slowly until softened and deep gold. Add the garlic and pepper and cook for about five minutes until softened. Stir in the paprika and thyme.
Pour in the chopped tomatoes and most of the kidney beans, reserving a few for garnish. Add the stock, bring to the boil and simmer for 20-30 minutes until thickened. Liquidise in a blender until smooth, then return to the heat and season. Serve garnished with the reserved kidney beans and chopped parsley.