White Bean-Stuffed Tomatoes

Instructions

1. 1

   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.

2. 2

   With a melon baller, remove the flesh and seeds of the tomatoes. Save for another use, such as in a soup or sauce.

3. 3

   Set ½ cup (125 ml) of the white beans aside.

4. 4

   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.

5. 5

   In a bowl, combine the remaining white beans, yellow wax beans, celery with the remaining lemon juice and oil. Season with salt and pepper.

6. 6

   Spoon the puréed beans in the tomatoes and garnish with the vegetable salad. Serve.