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In a large skillet, heat some olive oil over medium heat.
Add the minced garlic and diced white onion, sautéing until the onion becomes translucent.
Stir in the red pepper flakes, paprika, and dried oregano, cooking for another minute to release their flavors.
Mix in the tomato paste and cook for a couple of minutes, allowing it to caramelize slightly.
Add the butter beans along with their liquid, followed by the full fat coconut milk.
Sprinkle in the nutritional yeast and chopped sun dried tomatoes, stirring everything together.
Squeeze in the lemon juice and season with salt and black pepper to taste.
Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld.
Serve the butterbean mixture over toasted sourdough and garnish with chopped chives.