1/4 : c Grey Poupon Dijon mustard
1/4 : c Honey
1 : /2 tb Sugar
1 : tb Sesame oil
1 : /2 tb Apple cider vinegar
1 : /2 ts Lime juice
0: 1
1: Rinse the beans in a strainer under cold running water, and remove and discard any damaged beans or stones
2: Put the beans in a bowl and cover with water to soak overnight
3: Alternatively, cook the beans for 2 minutes in wter to cover, then remove from heat and let soak, ocvered for 1 hour
4: Drain, then add enough fresh water to cover plus 2 inches
5: Cook, partially covered, until tender, about 1 hour
6: Drain again
7: 2
8: Meanwhile, slice off the top of each tomato and scoop out the pulp with a spoon
9: Discard
10: Invert the tomatoes on a plate and allow to drain
11: 3
12: Toss the hot cooked beans in a medium-sized bowl with thepesto, salt, pepper, onion, and clery
13: Taste to adjust the seasoning
14: Chill for at least one hour, or until cold
15: Source: Vegetarian Pleasures, by Jeanne Lemlin/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www
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17: com/~gemini