Add 2 cups water into a saucepan, pinch in the saffron threads, season with sea salt and heat with a high heat

In the meantime, finely chop the onion, roughly chop the garlic, finely chop the green bell pepper and roughly chop the carrot (peeled), drain the canned beans into a colander and rinse under water and add the rice into a fine sieve and rinse under water

Once the water comes to a boil in the saucepan, add in the rice, mix together, then place a lid on the pan and lower to a low-medium heat

At the same time, heat a large fry pan with a medium heat and add in the olive oil

After a couple of minutes add in the chopped vegetables, mix continuously, after 3 to 4 minutes add in the sweet smoked paprika, hot smoked paprika and ground cumin, quickly mix together, then add in the canned tomato sauce, drained butter beans and season with sea salt and black pepper, gently mix together, then lower to a low-medium heat and simmer

After simmering the rice for 15 minutes and all the water has been absorbed, remove from the heat (check rice cooking instructions on the rice you are using)

Using a fork, gently fluff the rice, then add into serving dishes, grab the simmering beans and into the serving dishes next to the rice, garnish with chopped fresh parsley, enjoy!