Start the base

• Add the garlic, tinned tomatoes and drained butter beans to a pan.
• Fill the tomato tin about a third of the way with water, swirl to rinse it and pour the water into the pan.

Simmer

• Cook on a medium heat, stirring occasionally, until the sauce has thickened and the beans are tender.

Finish with cream cheese and basil

• Stir in the cream cheese until melted and creamy.
• Tear in the basil leaves and season with salt and pepper.

Serve

• Serve hot with good bread or buttery toast.