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1
Place beans in large pot.
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2
Add enough cold water to cover beans by 3 inches; let stand overnight.
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3
Drain.
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4
Return beans to same pot.
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5
Add 8 cups water; onion and bay leaves.
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6
Bring to boil.
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7
Reduce heat; cover and simmer until beans are tender, stirring occasionally, about 1 hour.
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8
Reserve 1 cup cooking liquid.
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9
Drain beans; transfer to baking pan.
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10
Discard onion and bay leaves.
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11
Meanwhile, combine oil and lemon slices in heavy medium saucepan.
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12
Simmer over low heat until lemon slices are translucent, about 5 minutes.
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13
Let cool uncovered 30 minutes.
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14
Strain lemon oil into bowl.
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15
Transfer 4 lemon slices to plate; cut in half and reserve (discard remaining lemon slices).
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16
(Beans, cooking liquid, lemon oil and lemons can be prepared 1 day ahead.
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17
Chill separately.)
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18
Heat 4 tablespoons lemon oil in heavy large pot over medium-high heat.
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19
Add mushrooms and saute until brown and tender, about 5 minutes.
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20
Add beans, 1 cup reserved cooking liquid, remaining lemon oil, herbs and lemon juice to mushrooms.
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21
Simmer over medium heat 5 minutes to blend flavors.
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22
Cool completely.
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23
Stir chopped tomatoes and grated Parmesan cheese into bean mixture season to taste with salt and pepper.
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24
Spoon bean mixture onto platter.
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25
Garnish with halved lemon slices.
