Saute the onions,garlic, green pepper and potatoes in a couple of inches/4cm of cold water until soft. Approximately 5-7 minutes.
Add the smoked paprika and caraway seeds and continue to cook for another two minutes.
Add the drained and rinsed beans, tomato puree, tin of tomatoes, stock, dried basil and black pepper. Cook for a further 10 minutes or until the potatoes are cooked through.
Serve with brown rice for a filling and flavoursome supper on a cold autumn evening.