Stuffed heirloom tomatoes are rich and robust, but also light and easy to make - these are stuffed with beans, breadcrumbs, garlic and thyme.
Prep Time8 hourshrs
Cook Time30 minutesmins
Total Time8 hourshrs30 minutesmins
Course: Dinner, Main Course, Side Dish, vegetable
Cuisine: American
Keyword: garlic, herbs, olive oil, tomatoes
Servings: 4servings
Calories: 170kcal
Author: Jenny McGruther
Ingredients
½cupflageolet beans
¼teaspoonbaking soda
2bay leaves
2tablespoonsextra virgin olive oil
4clovesgarlicminced
1teaspoonfresh thyme leaves
½teaspooncrushed red pepper flakes
1teaspoonfine sea salt
⅓cuppine nuts
8tomatoes
¼cupgrated parmesan cheese
½cupbread crumbs
Instructions
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 sauté pan over medium-heat, and then stir in the garlic, thyme and crushed red pepper. Sauté 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.