Title: Chilled Tomatoes Stuffed with White Beans And
Categories: Vegetarian Vegan Main
Yield: 4 Servings

1	c	White beans; dry (great northern or navy)
4	lg	Tomatoes; ripe
1/2	c	Pesto
1/4	ts	Salt
		Pepper to taste
1/2	md	Red onion; minced; plus 1 tbs for garnish
1/2		Celery rib; minced

1. Rinse the beans in a strainer under cold running water, and remove and discard any damaged beans or stones. Put the beans in a bowl and cover with water to soak overnight. Alternatively, cook the beans for 2 minutes in wter to cover, then remove from heat and let soak, ocvered for 1 hour. Drain, then add enough fresh water to cover plus 2 inches. Cook, partially covered, until tender, about 1 hour. Drain again.

2. Meanwhile, slice off the top of each tomato and scoop out the pulp with a spoon. Discard. Invert the tomatoes on a plate and allow to drain.

3. Toss the hot cooked beans in a medium-sized bowl with thepesto, salt, pepper, onion, and clery. Taste to adjust the seasoning. Chill for at least one hour, or until cold.

Source: Vegetarian Pleasures, by Jeanne Lemlin/MM by DEEANNE

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