Wash and drain the cooked butter beans if using canned ones. If dried, make sure they are soaked and boiled until tender.

Heat the olive oil over medium heat in a medium-sized skillet.

Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.

Stir in the cooked butter beans to combine with the garlic and oil, infusing them with flavor.

Pour in the lemon juice and sprinkle the dried oregano. Season with salt and pepper, stirring until heated through, about 3-5 minutes.

For a creamier texture, transfer half of the mixture to a blender or food processor and blend until smooth. Mix back with remaining beans in the skillet.

Transfer to a serving dish and garnish with freshly chopped parsley. Serve warm.