In a large saucepan, bring 2 quarts of water to a boil. Add the beans and boil for 5 minutes. Strain beans and shock in a bowl of cold water to stop the cooking process. Drain cooled beans well.
Add the olive oil to a skillet over medium high heat. Sauté the beans until lightly browned, about 5 minutes. Lower heat to medium, add the garlic, onion, paprika and ham, and cook stirring occasionally for 10 to 15 minutes until the beans are tender. Add a splash of sherry vinegar and salt to taste. Serve with toasted crusty bread.