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.
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.
A great way to use the dried cranberry beans I got in my CSA last winter! Forgot to buy basil -- so I used more parsley plus a little bit of fresh dill that needed using up -- and realized too late I didn't have walnuts, but pecans worked just fine. I think it'll be even better today after the flavors meld even more overnight.
This was yummy! I was pleasantly surprised to discover that cranberry beans are very creamy. Found the beans at the Carrboro Farmers Market in NC. The pesto you make to mix with the beans was very tasty. A nice twist on pesto that I'll probably make again to use on pasta, sandwiches, etc.
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