Rinse and drain 2 cans of butter beans in a colander, ensuring they are free from any excess liquid. Set the beans aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 small diced onion, sauté until translucent—about 5 minutes.

Add 1 can of diced tomatoes (with juice) to the skillet. Stir and let the mixture simmer for 5–7 minutes.

Gently fold the rinsed butter beans into the tomato mixture and cook for another 5 minutes, stirring occasionally.

Reduce the heat to low and add ½ cup of heavy cream or coconut milk. Stir until creamy—about 3 minutes.

Incorporate a pinch of salt, pepper, and a handful of fresh basil or spinach into the skillet, cooking for an additional 2 minutes.

Remove from heat and serve with crusty bread or over rice.