White Bean Stuffed Tomatoes

Yes, I planted too many tomatoes, but I didn't think they'd do this well.  Also, the Monster variety lived up to its name for the first time.  The Beefsteak were the smaller ones.  This is after I processed the case of Romas, since I didn't plant any of those.  I don't need more canned tomatoes this year.

With "white bean" as my meal plan protein, I googled "tomatoes stuffed with white bean" and found a trove of Italian-inspired recipes.  They largely matched up with what I had in mind, which was slightly more Turkish or Lebanese.  This hybrid recipe is being tagged as non-American primarily because there's no rice or breadcrumbs in it.  That would be an American touch.  I did make some herbed rice to serve with it as the starch, and opened the last jar of asparagus from last year as the vegetable.  Just about any pasta would also go well, but I'm having pasta with my next recipe and I try to limit how much I have per month.

I tried to cook the beans in the Crockpot.  It was a hot day and I didn't want to leave the stove on for hours, especially if I was going to be using the oven later.  It didn't work.  At least, not in the 5 hours I gave it, even on High.  I had to simmer them for an hour before I could start.  Time to can up some more beans so I have them ready to go again.

*2/3 C dry white beans such as Navy or Great Northern (or not quite a can)
2+ Tb olive oil
1/2 red onion, diced
*1 rib celery, diced
*2 cloves garlic, minced
2 Tb olive oil, plus more for brushing
*4 large or 8 medium round tomatoes (not Romas)
1 Tb Italian seasoning or 1/2 tsp each rosemary, parsley, and basil and 1 tsp oregano
salt and pepper to taste
2 tsp balsamic vinegar
*2 Tb parmesan cheese, optional
fresh herbs to garnish

1.  The night before or early in the day, sort and rinse beans.  Soak in water to cover by 2 inches for 8-12 hours.  Drain.  Bring to a simmer in fresh water or vegetable broth to cover and cook until tender, 2 hours.

2.  While the beans are draining in the sink, drizzle oil in the pot.  Heat over medium.  Cook onion and celery until tender, 5 minutes.  Add garlic, herbs, salt, and pepper and cook until fragrant.

3.  Fold beans into mixture.  Stir in balsamic vinegar.  Set aside while you prepare the tomatoes.

4.  Preheat oven to 400º (can be while stovetop items are cooking).  Drizzle a bit of olive oil to grease a casserole big enough to hold the tomatoes.  Cut off the tops of the tomatoes and scoop out the insides with a melon baller.  I kept and froze the insides to be part of sauce later.  Lightly salt the insides of the tomatoes, turn upside down, and roast for 10 minutes while the filling is resting.

5.  Turn oven down to 350º.  Turn tomatoes back over with tongs (careful, they're hot and squishy).  Fill with bean mixture.  Sprinkle tops with cheese, if desired.  Roast again until tomatoes are done, about 30 minutes.  Allow to rest 5 minutes before serving.  Garnish with herbs if desired.

Difficulty rating  :)