Drain and rinse the butter beans. Halve the cherry tomatoes and mince the garlic.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the cherry tomatoes and spinach to the skillet. Cook for about 5 minutes until the spinach wilts.

Stir in the butter beans, heavy cream, oregano, red pepper flakes, salt, and black pepper. Cook for another 10 minutes, stirring occasionally.

Add the grated parmesan cheese and stir until melted and creamy. Adjust seasoning if necessary.

Serve warm, garnished with additional parmesan and fresh herbs if desired.