Sauté the Aromatics: Heat the sun-dried tomato oil (or olive oil) in a large skillet or shallow pan over a medium heat. Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it has softened and become translucent.

Add Garlic and Herbs: Add the minced garlic, dried oregano, and chopped sun-dried tomatoes to the pan. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to let it burn.

Deglaze the Pan (Optional): If you're using white wine, pour it into the pan and let it bubble away for about a minute, scraping up any browned bits from the bottom of the pan. This adds a lovely depth of flavour. If not using wine, proceed to the next step.

Create the Creamy Sauce: Pour in the vegetable stock and bring it to a gentle simmer. Allow it to reduce slightly for 2-3 minutes. Then, lower the heat and stir in the double cream and grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.

Add the Butter Beans: Gently stir the drained and rinsed butter beans into the sauce. Let everything simmer gently on a low heat for about 5-8 minutes, allowing the beans to heat through and absorb the flavours of the sauce. I find that letting the sauce simmer for a few minutes before adding the beans really helps the flavours to meld together.

Final Touches: Season the dish with salt and freshly ground black pepper to your taste. Just before serving, stir through the torn fresh basil leaves. Serve immediately with a little extra grated Parmesan on top.