Chilled tomatoes stuffed with white beans and
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | White beans, dry (Great Northern or navy) |
| 4 | larges | Tomatoes, ripe |
| ½ | cup | Pesto |
| ¼ | teaspoon | Salt |
| Pepper to taste | ||
| ½ | medium | Red onion; minced, plus 1 Tbs for garnish |
| ½ | Celery rib; minced | |
Directions
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
Related recipes
- Chilled lima beans
- Chilled tomato dip.
- Pasta with white beans & tomatoes
- Pasta with white beans and tomatoes
- Stuffed cherry tomatoes
- Stuffed peppers and tomatoes
- Stuffed tomato
- Stuffed tomatoes
- Stuffed tomatoes #2
- Stuffed tomatoes #3
- Stuffed tomatoes & bell peppers
- Stuffed tomatoes a la riviera
- Stuffed tomatoes and bell peppers
- Stuffed tomatoes or peppers
- Stuffed tomatoes~
- Tomatoes stuffed with white bean salad
- Tuscan beans and tomatoes
- White beans with sun-dried tomatoes
- White beans with tomato, basil, and parmesan
- White beans with tomatoes and chilies