Title: Chilled tomatoes stuffed with white beans and
 Categories: Vegetarian, Vegan, Main dish
      Yield: 4 Servings
 
      1 c  White beans, dry (Great
           -Northern or navy)
      4 lg Tomatoes, ripe
    1/2 c  Pesto
    1/4 ts Salt
           Pepper to taste
    1/2 md Red onion; minced, plus 1
           -Tbs for garnish
    1/2    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 medium-sized bowl with thepesto,
  salt, pepper, onion, and clery. Taste to adjust the seasoning. Chill
  for at least one hour, or until cold.