Heat a generous amount of oil in a large cast iron pan or large sauté pan over medium high heat. Add the beans in batches, enough to make a single layer and cook until crisped and golden, stirring occasionally as they cook to make sure they are crisped on all sides. Hold each batch in a warm place as you cook the rest.

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Combine the oil, garlic and chile in a small saucepan. Cook over medium heat, stirring, until fragrant, about 15 seconds. Add the tomato paste and sherry vinegar. Cook, stirring frequently, until the vinegar evaporates, about 1 minute. Add the tomatoes and

sugar and reduce the heat to low. Cook, stirring occasionally, until thickened and the flavors have melded together, about 30 minutes. Stir in the paprika and salt.

Puree in a blender or food processor until very smooth. Add water, 1 teaspoon at a time, until the mixture achieves a ketchup-like consistency that you can just drizzle, but

is still thick. Keep at room temp if serving right away. Otherwise, refrigerate in sealed

container for up to 2 weeks.

Combine the egg, garlic, lemon juice and salt in a food processor. Process for 30 seconds, then slowly begin drizzling in the oil with the machine running until the mixture is emulsified. Use immediately or refrigerate in a sealed container for up to 1 week.