*  Exported from  MasterCook  *

         Chilled Tomatoes Stuffed With White Beans And Pesto

Recipe By     : Vegetarian Pleasures by Jeanne Lemlin
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Main dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       c            Dry white beans (great
                        - northern or navy)
   4       lg           Ripe tomatoes
     1/2   c            Pesto
     1/4   ts           Salt
                        Pepper -- to taste
     1/2   md           Red onion -- minced, +1 tb,
                        - for garnish
     1/2                Celery rib -- minced

  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 water to cover, then remove from heat and
  let soak, ocvered for 1 hour. Drain, then add enough fresh water to
  cover plus 2". Cook, partially covered, until tender, about 1 hour.
  Drain again.
  
  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.
  
  Toss the hot cooked beans in a medium-sized bowl with the pesto,
  salt, pepper, onion, and celery. Taste to adjust the seasoning.
  Chill for at least one hour, or until cold.
  
  MM by Deeanne
 

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