Cranberry Beans With Parsley Pesto

• 2 quarts water
• 4 cups shelled fresh cranberry beans (about 2 1/4 pounds unshelled beans)
• 1 teaspoon salt
• 1 1/4 cups chopped seeded plum tomato (about 2 large)
• 1/2 cup finely chopped red onion
• 3/4 cup fresh parsley leaves
• 1/2 cup fresh basil leaves
• 2 tablespoons grated fresh Parmesan cheese
• 2 tablespoons chopped walnuts, toasted
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove

1. Bring 2 quarts water to a boil in a large saucepan; stir in cranberry beans and 1 teaspoon salt. Reduce heat, and simmer, uncovered, 40 minutes or until beans are tender. Drain beans; place in a large bowl. Stir in tomato and onion.
2. Combine parsley and remaining ingredients in a food processor; process until finely chopped, scraping sides of bowl occasionally. Add herb mixture to the bean mixture, and toss to combine. Serve at room temperature.

water, cranberry beans, salt, tomato, red onion, parsley, fresh basil, parmesan cheese, walnuts, extravirgin olive oil, water, lemon juice, salt, freshly ground black pepper, garlic

Taken from www.myrecipes.com/recipe/cranberry-beans-with-parsley-pesto (may not work)