Ingredients

1 C. white beans, dry (great northern or navy)
4 large tomatoes, ripe
1/2 C. pesto
1/4 tsp. salt
pepper to taste
1/2 medium red onion minced, plus 1 Tbsp. for garnish
1/2 celery rib minced

Cooking Instructions

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 water to cover, then remove from heat and let soak, covered 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 the pesto, salt, pepper, onion, and celery. Taste to adjust the seasoning. Chill for at least one hour, or until cold.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)