Heat the olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic. Cook until the onion becomes translucent and softens.

Add 1-2 teaspoons of chili flakes (to taste) and dried oregano to the pan. Then stir in the tomato puree.

Drain and rinse the butter beans. Add them to the pan along with the chopped tomatoes. Season with salt and pepper. Stir everything together and let it simmer for about 15 minutes.

While the beans are simmering, make the garlic crisps. Thinly sliced the 3 cloves of garlic. Heat a small amount of olive oil in a separate pan over a low-medium heat. Add the sliced garlic and fry until they become crispy and golden. Remove them from the pan and place on a paper towel to remove any excess oil.

Once the beans are done simmering, stir in a few leaves of fresh basil, leaving some for garnish.

Serve the beans garnished with the garlic crisps and fresh basil, and enjoy them on their own or alongside freshly toasted bread.