1: Cook the butter beans until tender.
2: In a separate pan, sauté diced onion, minced garlic, and chopped celery until soft.
3: Add the butter beans, saffron infused water, diced cooked potato, chopped tomatoes, and rosemary.
4: Season with paprika, salt, and pepper.
5: Allow to simmer for about 30 minutes.
6: Garnish with fresh parsley and drizzle with extra virgin olive oil before serving.
