To make the beans: Whisk together the oil, smoked paprika and flour in a medium-sized pan. Put the pan over very low heat and stir continuously for about 3 minutes to cook out the raw flour taste.

In a jug or mug, mix the broth and the tomato paste using a fork or small whisk.

Make sure the pan with the oil, flour and paprika is over medium-low heat. Then pour in a small amount of the broth mixture. Whisk the contents of the pan until the sauce thickens before adding a little more broth. Repeat this until all the broth mixture is incorporated into the sauce and the sauce is smooth and glossy.

Add the butter beans to the pan and stir to make sure they’re well coated. Season to taste with salt and pepper, then remove from the heat.

To make the aioli: Add the vegan mayonnaise, lemon juice, garlic and salt to a beaker and use an immersion blender to blend until smooth.

Serve the beans in a bowl topped with a drizzle of the aioli.