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Fry the shallots for 5 minutes with salt in olive oil and then add the minced garlic and tomatoes.
Clamp the lid on, leave on a lowish heat and let cook for 5 minutes or so until softened.
Smush the tomatoes or use an immersion blend to roughly blitz until smooth and then pour in the beans.
Let simmer for 5 minutes before swirling through pesto and serving with bread!