The markets are positively brimming with piles of round, robust heirloom tomatoes. When they’re abundant and plentiful, I buy them by the case – dressing some with olive oil and herbs for Tomatoes Provençale, and serving others in salads. I like to stuff heirloom tomatoes with beans, pine nuts, breadcrumbs and fresh thyme.
Heirloom tomatoes, marvelously sweet and robust, pair beautifully with earthy, creamy flageolet beans and the bright perfumed notes of fresh thyme. I love to serve stuffed heirloom tomatoes in summertime for a light supper, partnered with a light salad dressed with vinaigrette.
Flageolet Beans for Stuffed Heirloom Tomatoes
A variety of bean popular in France, flageolet beans are small, tender and pale green with a lovely creaminess. Their mild flavor and delicate texture blends beautifully with robust flavors like garlic and herbs, and the way they hold their shape during cooking make them great for seasoning and stuffing into firm, ripe heirloom tomatoes.
Farmers harvest flageolet beans earlier than other beans, before they reach full maturity, which gives them their small size, mild flavor and pale green color.
You can find flageolet beans at many farmers markets and in well-stocked natural food stores. You can also order them online here. If you can’t find them, small white beans make a good substitute.
| Stuffed Heirloom Tomatoes with Flageolet Beans and Thyme | Print |
- ½ cup flageolet beans
- ¼ teaspoon baking soda
- 2 bay leaves
- 2 tablespoons extra virgin olive oil (Find heirloom olive oil here.)
- 4 cloves garlic, minced
- 3 anchovy filets, minced (Find wild-caught anchovies here.)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon crushed red pepper
- 1 teaspoon finely ground sea salt
- ⅓ cup pine nuts
- 8 large heirloom tomatoes
- ¼ cup grated parmesan cheese
- ½ cup whole-grain sourdough breadcrumbs
- Dump the beans into a medium mixing bowl, cover them with hot water, and stir in the baking soda. Allow them to soak at least 8 and up to 18 hours. Drain them, and rinse the beans well.
- Add the beans to a soup pot, drop in the bay leaves, and boil the beans until tender, about 90 minutes. Drain.
- Heat the oven to 375 F.
- Warm the olive oil in a saute pan over medium-heat, and then stir in the garlic, anchovies, thyme and crushed red pepper. Saute them together until fragrant, about three minutes. Stir in the pine nuts and bread crumbs, toasting them until colored, about a minute more. Remove the skillet from the heat, and then stir in the beans.
- Core the tomatoes, and then drop about two tablespoons of the seasoned beans into each tomato. Top with parmesan cheese, and bake about 25 minutes. Serve warm.
Explore Pulses
Pulses, a collective term for beans, lentils, chickpeas, and dry peas, are rich in minerals and folate. They’re inexpensive, too, making them a staple in our pantry.
2016 is the International Year of Pulses, and we’ve been working with USA Pulses and Pulse Canada to spread the word. You can join me, and thousands of others, in taking the Pulse Pledge to eat pulses at least once a week.
Here’s some more recipes to get you started:
- White Bean and Kale Gratin
- Sprouted Chickpea Socca
- Sriracha Hummus
- Sprouted Hummus
- Kidney Bean and Vegetable Soup
Laura ~ Raise Your Garden says
I have 3 raised beds measuring 4 feet across and 16 feet long and grew over 36 tomato plants including Heirloom tomatoes!!! Love seeing innovative recipes like this because they allow me to experiment with my tomatoes and don’t cost me much $$$.