Peel the vegetable onion and garlic and cut both into fine cubes. Score the peppers with a knife to remove the stones. (Be careful not to get your fingers in the eyes). Chop finely and first add only half a diced pod. Season to taste carefully. Better to add more of it little by little - depending on your own taste.
Sweat everything together in 4 tablespoons of oil and season with paprika powder and cumin. Deglaze with the meat stock and add the tomato paste and canned tomatoes with their juice. Let simmer for 1 hour. Only then add the beans. Only at the end add the freshly chopped oregano (or alternatively dried).