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To make stewed beans: Drain and rinse beans. Heat a drizzle of oil in a medium pot over medium-high heat. Sauté veggies and aromatics (we love the combo of bell pepper, scallions, and garlic) until softened. Add your fave spices and a dollop of tomato paste; cook, stirring, until fragrant, 30 seconds. Stir in beans, stock concentrate, and ½ cup water. Cook, stirring, until thickened, 8-10 minutes more. Stir in 1 TBSP butter and season generously with salt and pepper.