Drain and rinse the cannellini beans.

Finely chop the sun-dried tomatoes.

Peel and chop the onion and garlic.

Add the butter to a large skillet over a stovetop set to medium heat, and let it melt. Add your onions and garlic. Sauté them for about 7 minutes.

Add the sun-dried tomatoes, harissa, oregano, chili flakes, and vegetable stock to the onion and garlic mixture. Stir well to ensure the ingredients are fully incorporated.

Add in the white beans and simmer (uncovered) for about 1 minute.

Turn the heat up slightly and add the coconut milk, and stir well. Then, take the pan off the heat.

Season this with salt and black pepper to taste.

Serve garnished with dried or fresh parsley, some crusty bread or over pasta or rice.