Recipe - Chilled Tomatoes Stuffed With White Beans And

1 cup White beans, dry (Great
Northern or navy)
4 lg Tomatoes, ripe
One half cup Pesto
One fourth teaspoon Salt
Pepper to taste
One half md Red onion; minced, plus 1
Tbs for garnish
One half 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 mediumsized 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini