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PdfSet a small pan over medium heat and add 3 tablespoons olive oil. Add the Aleppo pepper, sesame seeds, 1 teaspoon black pepper, the garlic, and scallion whites. Let this come to a soft simmer; when it sounds fizzy, give it a few swirls to turn it into a vibrant red oil, and cook for 2 minutes. Add the tomatoes and cook, stirring occasionally, for 8 to 10 minutes, watching the tomatoes break down into the sauce. Season with salt to taste.
Add the beans and swirl to coat. Cook for an additional minute or so to warm up the beans. Taste and season, as needed.
To serve, swipe a layer of cashew cream across the bottom of a plate or bowl and add the tomato-bean mixture on top. Garnish with the scallion greens and serve with rice or bread.