Step 1

Put the haricot beans in a bowl, over with cold water and soak overnight. Drain and rinse well. Place the saffron threads in a small frying pan over medium-low heat. Dry-fry, shaking the pan for 1 minute or until darkened. Remove from heat and, when cool, crumble in a bowl. Pour in 1/2 cup of warm water and allow to steep.

Step 2

Heat the oil in a large paella pan or frying pan. Add the onion and capsicum and cook over medium-high heat for 4-5 minutes, or until the onion is soft. Stir in the garlic and cook for 1 minute. Reduce the heat and add the beans, rice, paprika, mixed spice and 1/2 teaspoon salt. Stir to coat. Add the saffron water, stock, tomato and tomato paste and bring to a boil. Cover, reduce the heat and simmer 20 minutes.

Step 3

Stir in the edamame, Swiss chard and artichoke hearts and cook, covered, for 8 minutes or until all the liquid is absrbed and the rice and beans are tender. Turn off the heat and leave for 5 minutes. Stir in the cilantro just before serving.