Name: White Bean-Stuffed Tomatoes
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 red tomatoes; 1 can 19 oz (540 ml) white beans, rinsed and drained; 1/2 clove garlic, chopped; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) lemon juice; Tabasco sauce, to taste; 8 yellow wax beans, blanched and cut diagonally; 1 stalk celery, thinly sliced

Ingredients

- 4 red tomatoes
- 1 can 19 oz (540 ml) white beans, rinsed and drained
- 1/2 clove garlic, chopped
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- Tabasco sauce, to taste
- 8 yellow wax beans, blanched and cut diagonally
- 1 stalk celery, thinly sliced

Preparation

- Slice off the tomato caps, taking care to keep the stem. Cut a thin slice off the bottom of each tomato to stabilize them on the plate.
- With a melon baller, remove the flesh and seeds of the tomatoes. Save for another use, such as in a soup or sauce.
- Set ½ cup (125 ml) of the white beans aside.
- In a food processor, purée the remaining white beans, garlic, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lemon juice and Tabasco sauce until smooth. Use a spatula to scrape the sides of the food processor as needed. Season with salt and pepper. If desired, place a sieve over a bowl and strain. Compost the discard. Set the purée aside.
- In a bowl, combine the remaining white beans, yellow wax beans, celery with the remaining lemon juice and oil. Season with salt and pepper.
- Spoon the puréed beans in the tomatoes and garnish with the vegetable salad. Serve.

White Bean-Stuffed Tomatoes

Categories

Ingredients

Preparation

Personal Note