Heat a pot of water to boiling and add your tomatoes. Boil for 1 - 2 minutes and lift out with a slotted spoon.
4 tomatoes
Peel the skin off the tomatoes, cut any hard stem parts from their tops and discard.
Place tomatoes in food processor and blend until smooth.
Transfer pureed tomatoes to large pot (or slow cooker or pressure cooker), and add basil, black pepper and oregano. Simmer for 20 minutes or until sauce has reduced by half.
½ tsp basil, ¼ tsp black pepper, ½ tsp oregano
Add black beans, white kidney beans and red kidney beans to sauce.
½ cup black beans, ½ cup white kidney beans, ½ cup red kidney beans
Stir in paprika and chili powder. Simmer for 1 hour if cooking on stove. If using slow cooker, set heat to medium and cook for 4 hours. If using a pressure cooker, be sure there is enough liquid for the minimum line and set it to cook on high for 45 minutes. Use the quick release when it's finished if you want it within an hour, but the natural release is fine too!
¼ tsp paprika, ¼ tsp chili powder