4 red tomatoes

1 can 19 oz (540 ml) white beans, rinsed and drained

1/2 clove garlic, finely chopped

2 tablespoons (30 ml) lemon juice

3 tablespoons (45 ml) olive oil

Tabasco sauce, to taste

8 yellow wax beans, blanched and cut diagonally

1 stalk celery, thinly sliced

Salt and pepper

Cut the tomato caps taking care to keep the stem. Cut a thin slice at the bottom to stabilize the tomatoes.

Wit a mellon baller, remove the flesh and seeds of the tomatoes.

Set 125 ml (1/2 cup) of beans aside.

In food processor, purée the remaining beans, garlic, 15 ml (1 tablespoon) lemon juice, 30 ml (2 tablespoons) oil and Tabasco sauce until smooth. Season with salt and pepper. Strain through a sieve. Set the purée aside.

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

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

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