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Add the peanut butter, water (start with ¾ cup and add more if needed to thin the sauce), soy sauce, sesame oil, sriracha, ginger, and garlic to a skillet over medium heat.
Bring to a simmer and whisk for 2-3 minutes or until thick and creamy.
Add the butter beans and stir well to coat in sauce.
Cook for another 2-3 minutes to warm up the beans.
Turn off the heat and stir in the lime juice.
Garnish with chili crisp, cilantro, and sesame seeds.
Serve with naan or pita for dipping or scoop into a bowl with rice and veggies.