1 cup White beans, dry (Great Northern or navy)
4 large Tomatoes, ripe
1/2 cup Pesto
1/4 tsp Salt
Pepper to taste
1/2 medium Red onion, minced, plus 1 Tbs for garnish
1/2 Celery rib, minced
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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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