Giant Lima Beans With Stewed Tomatoes And Oregano Pesto

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3 cups dried giant lima beans or gigantes, rinsed and picked over, then soaked for 4 hours and drained

Kosher salt

5 tablespoons extra-virgin olive oil

1 medium onion, finely diced

1 garlic clove, minced

One 16-ounce can whole tomatoes—juices reserved, tomatoes coarsely chopped

2 tablespoons chopped oregano

1 cup coarsely crumbled feta cheese (6 1/2 ounces), for sprinkling

2 cups coarse fresh bread crumbs

1/4 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons chopped parsley

1 small garlic clove, minced

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