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 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

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