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Heat the olive oil in a pan, then add your red pepper flakes and anchovies until melted. Next, add diced onion. Saute for 5-6 minutes.
Add the minced garlic, red wine vinegar, and diced red peppers, then add the seasonings and cook for another minute before adding the tomato paste and diced tomatoes.
Add the butter beans. Allow everything to simmer for 15 minutes or until the sauce has thickened.
Pour in the cream, and stir together on a low simmer for 5 minutes for a smooth and silky sauce.
Squeeze over the lemon juice.
Serve the beans with a spoonful of soft cheese, fresh chopped parsley, black pepper, and lemon zest. Best served with toasted bread.