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Heat the olive oil in a pan and sauté the shallots for a few minutes until they turn lightly golden.
Add the chopped garlic and cook for another minute.
Incorporate the white beans along with their liquid and let them cook for a few minutes until they become creamy.
Remove the pan from heat and mix in the miso paste and tahini, adjusting the consistency with water as needed.
Serve the creamy beans with your choice of toppings, either on toast or as a side dish.