Baked White Beans with Tomatoes
These are not the traditional Boston baked beans, but rather white beans cooked with tomatoes and lots of herbs. Begin with dried Navy beans or French flageolet, which are pale green, and soak them overnight (the quick-soak method is also given here). Cook the beans in the oven or on top of the stove for a couple hours. When they're done, stir in a large spoonful of pesto. To make a meatier version, add a fresh pork or ham bone to the pot or 1/4 pound finely diced ham.