Chilled Tomatoes Stuffed With White Beans And
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegan | Main dish, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | White beans, dry Great |
| Northern or navy | ||
| 4 | Tomatoes, ripe | |
| 1/2 | c | Pesto |
| 1/4 | t | Salt |
| Pepper to taste | ||
| 1/2 | Red onion, minced plus 1 | |
| Tbs for garnish | ||
| 1/2 | Celery rib, minced |
INSTRUCTIONS
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. 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 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
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Nutrition (calculated from recipe ingredients)
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Calories: 180
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 8.6mg
Sodium: 586.2mg
Potassium: 411.9mg
Carbohydrates: 8.9g
Fiber: 2.1g
Sugar: 3.9g
Protein: 6.2g