Preheat the oven to 180ºC, fan 160ºC, gas 4. In a large ovenproof frying pan, heat 1 tablespoon of the oil. Add the onions and carrots and cook for 10 minutes, adding the garlic and paprika for the final 2 minutes.
Stir in the tomato purée and then pour in the chopped tomatoes, stock, butter beans, chickpeas and kidney beans. Stir in the chopped rosemary and simmer, covered, for 10 minutes.
Meanwhile, in another large frying pan, heat the remaining half a tablespoon of oil. When the pan is really hot, add the pork steaks and fry for 2 minutes on each side until golden.
Transfer the pork steaks to the pan of beans, sitting them on top. Put the pan in the oven and cook for 15 minutes until the pork is cooked through with no pink remaining. Serve garnished with rosemary sprigs.