Rinse and drain the black eye, butter (lima) and red kidney beans.
Pre-heat the oven to 170�C (325�F, gas mark 3). Pour the olive oil into a large casserole dish that has a lid and place over a medium heat. Once hot, add the onion and cook, stirring occasionally, for 5 minutes or until soft and translucent. Add the diced carrots and celery along with the garlic. Stir and cook for a further 5 minutes. Add the thyme, smoked paprika, chilli flakes, sea salt, bay leaves, tinned tomatoes, tomato puree and stock. Mix to combine. Bring to a simmer and reduce the heat, leaving the lid off.
After 20 minutes, the stock will have reduced. Stir in the beans, cover the pot and place in the pre-heated oven for 45 minutes.
Serve piping hot, accompanied by good quality crusty bread.