For the beans, in a large lidded deep skillet or Dutch oven, heat the EVOO, two turns of the pan, over medium. Add the onion and season, stirring for a few minutes to soften. Add the garlic, sweet and smoked paprika, oregano, sugar, cinnamon, and bay leaf and stir for 1 minute. Add the stock and tomatoes. Bring to a simmer. Cook, partially covered, until mixture thickens slightly, 10 to 12 minutes. Stir in the beans and reduce heat to low. Simmer, partially covered, until thickened to stew consistency, 5 to 7 minutes.