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Heat the olive oil in a medium skillet over medium heat. Add the onions, sun-dried tomatoes, salt, and pepper and cook until the onions start to soften and get just a little brown, about 3 minutes.
Add the beans and water to the skillet. Once the beans start to bubble, decrease the heat to low to maintain a gentle simmer (don’t boil). Simmer, stirring frequently, until thickened to a saucy texture, 5 to 7 minutes. Use a wooden spoon to carefully smash some of the beans as they cook.
Remove the beans from the heat. Top with the ricotta cheese and basil, if using, then enjoy with crusty, toasted bread. Love the recipe? Leave us stars and a comment below!