2 cups Great Northern or  cannellini beans
1 teaspoon baking soda
1  bay leaf
1 teaspoon pesto or  dried basil
2 teaspoons fresh lime juice
1  clove garlic, coarsely chopped
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons freshly grated Parmesan cheese
3 tablespoons olive oil
1  whole grain baguette

Soak beans overnight in 6 cups water (to cover) and baking soda.

Do not drain the water the beans have been soaking in overnight. Bring to a boil and cook for 45 minutes. The beans should be easily pierced with a fork.

Preheat the boiler.

Drain and transfer the cooked beans to a food processor or blender. Add the basil or pesto, lime juice, garlic, cumin, salt, Parmesan cheese, and 1 tablespoon of the olive oil and process or blend until smooth. Cut the baguette into 1-inch slices and brush the remaining tablespoons of olive oil over them, then broil on the lower rack until lightly browned.

Put the toasted baguette slices on a platter. Scrape the spread into a nice bowl and set it in the middle of the platter and serve.