1: Fry the shallots for 5 minutes with salt in olive oil.
2: Add the minced garlic and tomatoes.
3: Clamp the lid on and cook on low heat for 5 minutes until softened.
4: Smush the tomatoes or use an immersion blender to roughly blitz until smooth.
5: Pour in the beans and let simmer for 5 minutes.
6: Swirl through pesto and serve with bread.
