1. Heat the oil in a large frying pan on a medium heat and fry the onion and garlic for 5 mins until softened. Add the tomato puree, tin tomatoes, red wine, cinnamon, oregano and butter beans followed by 200ml of boiling water. Season with salt & pepper and bring to the boil. Reduce to simmer for 10 mins.

2. Pre heat the oven to 180 degrees. Cook the rice according to instructions. Whilst the rice is cooking, transfer over the butter bean mixture into an oven proof dish and place in the oven to cook for 25-30 mins.

3. Serve the rice into two bowls followed by the butter bean mixture.