Dice the onion and pepper into small pieces.

In a saucepan, heat a tablespoon of oil over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.

Add the chopped peppers to the pan and cook for another 3-4 minutes until they start to soften.

Stir in the paprika and cook for a minute until fragrant.

Pour in the chopped tomatoes and red wine vinegar, and add a pinch of sugar to balance the acidity. Bring the mixture to a simmer.

Rinse the butter beans and add them to the sauce. Let simmer for 10 minutes, allowing the flavors to meld.

While the bean sauce is simmering, toast the white bread slices to your preferred level of crispiness.

Chop a handful of parsley and stir it into the bean sauce just before serving.

Taste the bean sauce and adjust seasoning with salt and pepper as needed.

Ladle the bean sauce generously over the toasted white bread slices and serve immediately.