Three-Bean Tomato Cups

[Guest guest]

I love this recipe. The presentation is lovely and the cumin adds

such a good

flavor to the vegetable/bean marinade. Of course, I am going to have

to wait

until my tomatoes are again in season....

:::wistfully dreaming of summer:::

 

Three-Bean Tomato Cups

 

3/4 lb fresh green beans, cut into 2 inch pieces

1/2 lb fresh wax beans, cut into 2 inch pieces

1 can (15oz) black beans, rinsed and drained

1 medium sweet red pepper, cut into 1 1/2 inch strips

1/4 cup minced fresh cilantro or parsley

1/4 cup olive oil

3 Tbs red wine vinegar

1 tsp ground cumin

1 clove garlic, minced

1/2 tsp salt

1/4 tsp pepper

6 large firm tomatoes

 

Place the green beans and wax beans in a sauce pan and cover with

water;

bring to a boil. Cook uncovered for 8 to 10 minutes or until

crisp-tender.

Drain and place in a large bowl. Add black bean, red pepper, onions

and

cilantro.

 

In a jar with a tight-fitting lid, combine oil, vinegar, salt, cumin,

garlic and

pepper; shake well. Pour over bean mixture and toss to coat. Cover

and

refrigerate for 30 minutes.

 

Cut a 1/4 inch slice off the tope of each tomato; scoop out and

discard pulp.

Using a slotted spoon, fill tomato cups with bean mixture. Yield: 6

servings

 

~ P_T ~

/

 

It is only by softening and disguising dead flesh by culinary

preparation, that

it is rendered susceptible of mastication or digestion; and that the

sight of its

bloody juices and raw horror does not excite intolerable loathing and

disgust.

~Percy Bysshe Shelley (poet)