Cook beans in salt water until tender and drain. In a bowl, combine milk, soup, and pepper. Pour over beans and gently stir until beans are well-coated. Add 1/2 cup of onions and mix in to bean mixture. Pour into 1 1/2-quart casserole dish. Bake at 350° for 20 minutes. Sprinkle top of casserole with remaining onions and pimentos. Bake an additional 5-15 minutes until onions brown.
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