Vegan Butter Bean Stew with a Rich Spanish-Style Sofrito Sauce

Ingredients

• 17.5 oz/ 500g dried butter beans (Lima beans)
• 3 tablespoons Extra Virgin Olive Oil
• 2 white onions (diced fine)
• 4-5 cloves of garlic (minced)
• 3 tomatoes (grated and skin removed)
• 2 green Italian peppers (diced fine)
• 3 medium-sized carrots (diced fine)
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika (we love La Dalia Spanish Sweet smoked paprika)
• 1 tablespoon Dried Oregano (or rosemary)
• 1 teaspoon garlic powder
• 1 teaspoon Salt (or to taste)
• 1 teaspoon cracked black pepper (or to taste)
• 1 liter vegetable stock (low-sodium stock is preferred)
• Handful of fresh chopped parsley (to serve)