From previous night soak the Butter Beans in water, for about 12 hours.
In a large saucepan cover the Butter Beans with the water that the broad beans were soaking in and add more to be 4 cm above their level. Bring the water to a boil and simmer for about 1 hour, to be soft but not falling apart, with the lid of the saucepan half covered. Avoid cleaning the foam created in the water.
Turn off the heat and keep the Butter Beans in the saucepan with the water until later needed.
While the Butter Beans are simmering, turn the oven to 180 degrees C, air circulation, and put your rack halfway in the oven.
Use an oven dish, nonstick, and add in the following sequence: Butter beans, celery, parsley, carrots, onions, pepper, orange juice, water used in boiling as much needed to cover everything and add more if needed, tomatoes, oil, paprika, pepper flakes, carefully stir and toss with a wooden spoon.
Place the dish in the oven and cook for about 1 hours and 45 minutes with the aim of most of the liquid to have evaporated. Halfway and ongoing in the cooking process check the dish carefully stir and if dry add more water.
When cooking is over place the dish on the highest rack, turn the oven to grill mode with high heat and grill the dish for 3 minutes to achieve a nice ‘burned’ effect on the ingredients. Keep an eye not to burn your dish!!