Heat the 1 Tbsp. oil in a medium pot set over medium heat. Add the onion and bell pepper and cook 3 to 4 minutes. Add the wine and reduce by half. Add the tomatoes, beans and stock. Bring to a slow simmer, cover and simmer 10 minutes.
While the beans simmer, heat the 2 Tbsp. oil in a large skillet set over medium-high heat. Season the lamb with salt and pepper and sear 4 minutes per side, or until cooked medium rare to medium.
When the beans have simmered 10 minutes, uncover and stir in the pesto, salt and pepper. Divide the beans among four shallow bowls. Set two lamb chops in each bowl and serve.