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Heat a drizzle of oil and the butter in a pan over medium heat until melted
Add the onion and cook on medium-low temperature until soft without too much colour (fry off garlic here if using regular cream cheese)
Add the vinegar and then the beans along with a splash of water to loosen everything
Add the cream cheese and stir well, then let it cook for 5-10 minutes to reduce slightly
Finely slice most of the fresh sage, leaving a few leaves whole for crisping
Add the sliced sage to the beans along with generous black pepper and chilli flakes if desired
Season everything with salt
Heat olive oil in a separate pan over medium-high heat and crisp the remaining sage leaves for about a minute
Sprinkle the crispy sage over the top of the beans and serve