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 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.