Creamy Tomato Basil Butter Beans

Heat the olive oil in a large skillet over medium heat. Add the plum tomatoes and cook, stirring occasionally, until they burst and release their juices. This will take about 6-8 minutes; break them up with your spoon as they cook.
2 tablespoons olive oil
1 pound plum tomatoes
Once the tomatoes have burst, add the shallot and garlic together with the salt and pepper and cook for 1-2 minutes until softened and fragrant.
1 medium shallot
2 garlic cloves
½ teaspoon salt
¼ teaspoon ground black pepper
Stir in the tomato paste and cook for a further minute, then add the butter beans.
1 tablespoon tomato paste
2 cans (14 oz / 400 g) butter beans
Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens a bit.
Next, stir in the cream cheese until it melts and the sauce becomes creamy and smooth.
4 ounces light cream cheese
Stir in the fresh basil, adjust the seasoning to taste and serve with extra fresh basil on top if you like.
½ cup fresh basil