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Heat your olive oil in a pan, then add the diced onion and saute for 3-4 minutes. Add your minced garlic and cook for another minute.
Add the fresh diced tomatoes, seasonings, red pesto, and capers to the pan and stir. Then add the butter beans along with the stock from the jar (or 150ml water/vegetable stock instead).
Stir the ingredients together and cover the pan, allowing the dish to simmer for 10 minutes.
Serve with the soft cheese on top and the chopped fresh basil.
This recipe is delicious served with crusty bread, rice, on a jacket potato, or just eaten straight from the spoon!