Pour contents of cans into a colander and rinse beans in cool water.

Lay a kitchen towel on a flat surface and tip beans into one side of the towel, fold the other side on top of the beans and gently roll beans to dry them. The majority of the skins will come away also. You will likely have to do this in two batches.

Return the beans to the colander and discard the removed skins.

Fill skillet to two thirds with vegetable oil and heat until hot.

To test temperature of the oil, drop one or two beans into the oil, if it immediately sizzles the oil is ready for the rest of the beans. Remove the tester bean if the oil is not ready and use it to test the oil when you think it's hot enough.

Use a kitchen spider or mesh to move the beans around while they cook to make sure the beans become golden on all sides.

Test one or two beans to make sure they are cooked to a crisp then remove and transfer to a paper towel lined bowl.

Shake beans around in the bowl to remove as much of the oil as possible, then remove the paper towel.

Mix together the paprika, garlic granules and salt, then sprinkle over the beans.

Toss beans until the paprika mix has coated all of the beans, then serve.