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Peel and finely dice the onion, peel and finely dice the garlic and drain the liquid from the butter beans
Add peanut butter, tomato paste, stock powder and water to a mixing bowl and whisk until smooth
Place a large frying pan over medium-high heat on the stove and drizzle with oil. Once hot, add diced brown onion and fry, stirring occasionally, for 2-3 minutes
Add diced garlic, smoked paprika and chilli flakes and fry for a further 1-2 minutes, stirring occasionally
Add the butter beans, fry for 1-2 minutes, then reduce the heat to medium and add the pre-mixed peanut sauce. Combine well with the butter beans, then reduce the heat to low-medium and allow to simmer, stirring occasionally, for a further 5 minutes
If you haven’t yet, toast your sourdough/bread of choice and spread with dairy-free butter. Remove the beans from the heat, drizzle with plant-based cream and chilli oil, and add salt and pepper if you feel like you need more flavour (personally, I find the veg stock powder adds enough flavour)
Serve hot with the toasted sourdough and enjoy!