Giant Lima Beans with Stewed Tomatoes and Oregano Pesto

INGREDIENTS

3 cups

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

Kosher salt

5 tbsp

extra-virgin olive oil

medium onion, finely diced

garlic clove, minced

1 16 ounce can

whole tomatoes—juices reserved, tomatoes coarsely chopped

2 tbsp

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 tbsp

chopped oregano

2 tbsp

chopped parsley

small garlic clove, minced

Kosher salt