Cherry Tomato Ricotta Beans

Heat the oil in a pan and add the diced onion and garlic. Sauté for 4-5 minutes, stirring occasionally, until softened and translucent.
2 tablespoon olive oil, 1 white onion, 3 garlic cloves
Add the halved cherry tomatoes along with the water and a sprinkle of salt and pepper. Stir to combine, then cover the pan and let the tomatoes steam for 10 minutes.
150 g cherry tomatoes, 60 ml water, Salt and pepper to taste
Remove the lid and use your spoon to break down the tomatoes. Add the tomato paste and stir it into the onions and garlic for a minute or two.
2 tablespoon tomato paste
Add the butter beans, lemon juice, zest, and spinach. Stir while the spinach wilts down (2-3 minutes), then taste and adjust any seasonings.
1 lemon, 400 g tin butter beans, 75 g baby spinach
Top the beans with the ricotta, basil leaves, and red chili flakes.
50 g ricotta, 5-6 basil leaves, 0.5 teaspoon red chili flakes
Serve warm with crusty bread on the side.