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Chop garlic really finely and halve your cherry tomatoes widthwise so that where the stem came out of is at the bottom of one of the halves.
Pre-heat olive oil in a large pan, add garlic and sauté it really gently, on low heat, until fragrant and opaque (no longer raw) but don't let it brown.
Combine miso paste, lemon juice and maple syrup in a small bowl. Whisk until smooth.
Arrange tomato halves in the pan, cut side down. Cook them gently for a couple of minutes until the undersides are barely softened and started to release their juice. You want them just a bit softened, not mushy and falling apart.
Add drained beans to the pan. Warm them up briefly, then add miso dressing, lemon zest and chopped basil. Season with pepper and a bit of salt - don't overdo it as miso is also salty.
Divide between bowls, serve alongside crusty bread to mop up pan juices, a smattering of vegan feta and a drizzle of olive oil if liked.