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Preheat the oven to 200°C (180°C fan). Peel and finely dice the onion and garlic, drain and rinse the beans and finely slice the sun dried tomatoes. Roughly chop the fresh basil.
Heat the olive oil in a large ovenproof pan or shallow casserole over medium heat. Add the diced onion with a pinch of salt and cook for 5–6 minutes until soft and lightly golden. Stir in the garlic and cook for another minute until fragrant.
Add the butter beans, sun-dried tomatoes, sundried tomato pesto, oregano, smoked paprika, chilli flakes (if using), capers, chopped tomatoes, coconut milk and lemon zest. Stir well to combine.
Fold in most of the basil.
Transfer the pan to the oven and bake for 15-20 minutes, until the sauce has thickened slightly and smells wonderful!
Remove from the oven, stir through the remaining basil and add a squeeze of lemon juice. Taste an adjust the seasoning to your liking by adding more salt, ground pepper or lemon juice. Serve with some fresh sourdough for a beautiful hearty meal!