In a medium saucepan, bring 2 qt. water; 2 cups dried calypso beans, soaked overnight; 1 carrot, cut into large dice; 1 celery stalk, cut into large dice; 1/2 onion, cut into large dice; and kosher salt to a boil. Reduce heat to a simmer, and cook the beans until soft, about 1 hr. Strain the beans, discarding the vegetables; let cool. In a medium saute pan, heat 2 Tbsp. extra-virgin olive oil over high. Add the beans, and saute until their exterior is crisp. Toss with 1/2 cup store-bought basil pesto. Serve warm or at room temperature.
Recipe by Christopher House, the chef at Cal-a-Vie health spa in Southern California.