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Chop the red onion, heat a tbsp olive oil in a pan and fry over a medium low heat for 5 minutes until softened.
Add the chopped tomatoes, drain the butter beans and add them too, and stir everything together.
Cook together for 5-10 minutes, stirring often. Add the balsamic vinegar and basil leaves. Taste and season with salt and pepper.
Add the mozzarella, stir thoroughly and remove from the heat. The mozzarella should begin to melt into the tomatoey beans.
Plate on top of some toasted sourdough or a baked potato and enjoy.