Tomato Baked White Beans with Feta and Lemon Parsley Oil

dry large white beans such as cannellini, soaked in cool water 8 hours or overnight

bay leaf

large garlic clove, peeled

fine sea salt

olive oil, plus more for drizzling

medium yellow onion, finely diced

large garlic cloves, minced

/ 790 g) canned or jarred diced tomatoes (such as Jovial brand)

chopped fresh oregano

fine sea salt

black pepper

feta, in large crumbles (1 ½ cups)

Leaves from ½ bunch parsley

zest and juice of ½ large lemon

olive oil

fine sea salt