Cherry Tomato and White Bean Pesto Stew
Ingredients
- 300g cherry tomatoes
- 4 cloves garlic, minced
- 1 shallot, diced
- 700g white beans (cannellini)
- 2-3 tbsp pesto
Preparation
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.
