To prepare the beans, cover and soak for 3 to 8 hours (or overnight) at room temperature. When ready to cook, drain and rinse beans well and place in a large pot, covering beans by about 2 inches of water. Season with salt and simmer 40 minutes or until tender. Drain.
To prepare the pesto, place ingredients in blender or food processor and blend until well combined.
To prepare vegetables, melt coconut oil in saute pan. Add chopped asparagus and saute until softened. Then add cherry tomatoes and cook for a few minutes more. Stir in 2 or so cups of beans with the pesto and stir well. Cook everything together for a few minutes and serve!