Steep the saffron in 2 tablespoons of boiling water; set it aside.

Heat a frying pan over high heat and add 1 tablespoon of olive oil.

Add the cherry tomatoes and cook for 3–4 minutes until softened and their skins split.

Season the tomatoes with sea salt and black pepper; remove them from the heat and set aside.

Heat a shallow casserole dish or sauté pan over medium-low heat and add the remaining 1 tablespoon olive oil.

Add the sliced garlic and cook for 2–3 minutes until fragrant.

Add the chopped onion and a pinch of sea salt; cook for 15–20 minutes, stirring frequently, until golden.

Stir in the smoked paprika and tomato purée; cook for 1 minute.

Add the butter beans, butter bean stock, green beans, soaked saffron with its liquid, and 100–150 ml water.

Simmer uncovered for 10–15 minutes until the sauce is glossy and slightly reduced.

Stir in the charred cherry tomatoes and season the sauce with sea salt and black pepper.

Divide between two serving bowls and top with torn basil.

Drizzle with olive oil and finish with black pepper.