In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves to the skillet and sauté for about 1-2 minutes until fragrant and golden.

Toss in 2 cups of halved cherry tomatoes and 0.5 teaspoon of salt. Sauté for 3-4 minutes, stirring occasionally, until the tomatoes begin to wrinkle and soften.

Once the tomatoes are softened, drain and rinse 2 cans of butter beans before adding them to the skillet. Stir gently and warm through for 1-2 minutes.

Let the mixture simmer for an additional minute, allowing the tomatoes to break down slightly while maintaining their shape.

Drizzle in your choice of vegan pesto or sprinkle with fresh basil leaves. Stir gently to combine.

Serve your Vegan Butter Beans immediately while warm, either on crusty bread, over pasta, or alongside quinoa.