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Fill a large cooking pot with tepid water. Add 1 teaspoon of salt and add the butter beans. Let them soak overnight.
Drain butter beans in a strainer.
In a large cooking pot add 3 liters of water and the butter beans. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to medium and cook for about 2 hours or until butter beans are completely soft.
Heat 2 tablespoons of olive oil in a pan over high heat. Add the onion and garlic and cook until soft. Add the carrots and celery. Cook for 2 minutes more. Add the tomato paste and cook for 1 minute stirring with a wooden spoon for the paste to caramelize.
Add the fresh or diced tomatoes, fresh herbs, and/or dried oregano, and sweet paprika. Season with salt and pepper. Cook for 2-3 minutes stirring with a wooden spoon.
Transfer the mixture to the pot with the butter beans. Add the bay leaf and remaining olive oil.
Raise the heat and cook for approximately 10 minutes or until the sauce starts to thicken slightly.
Preheat oven to 400°F / 200°C.
Transfer the contents of the pot to a large baking pan (about the size of the oven's tray pan) and bake for 30-40 minutes, stirring once or twice, until the sauce is thickened.