Stewed White Beans with Tomato, Shallot, and Pesto

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Ingredients:

-2 shallots, sliced into thin rounds

-3 cups tomatoes, halved and sliced thin

-3 cloves of garlic, minced

-2 tb olive oil

-salt and pepper

-1-2 tb pesto

-1/4 c dry white wine

-1/2 cup broth (veggie or chicken)

-4 cups cooked white beans

Directions:

1. Heat olive oil, shallots, and garlic in a large saute pan or braising pan. Cook until fragrant. Add in tomatoes and season well with salt and pepper.

2. Deglaze the pan with white wine and broth once the tomatoes are softened.

3. Stir in cooked white beans and bring to a boil. Cook uncovered for 15- 20 min or until liquid is reduced by 1/2.

4. Stir in pesto and mix well to combine.

5. Serve in a shallow bowl, top with a little extra pesto and make sure to have some delicious bread for dipping! (We had and loved the roasted garlic sourdough from wild bread co. with ours)