Recipe "Tomatoes stuffed with beans":
- 8 ripe but firm tomatoes
- 1 cup dry red beans
- 1 medium onion
- 2 tablespoons vegetable oil
- delicious breadcrumbs
- 1 tablespoon of sugar
- Salt and black pepper
For the gravy
- 300-350 ml of broth (beef, chicken or vegetable)
- 2 tablespoons butter
- on average half the parsley root, middle and secondary bulbs carrots
- 1 teaspoon flour
- 1 tablespoon tomato puree
Number of servings
The complexity of cooking
Step by step recipe for cooking
Beans to loop, wash and soak in coldwater for 10-12 hours. Then drain the water, pour the beans in a saucepan with fresh, cold water and cook until tender over low heat, covered, for 1.5 hours (not salt!).
The broth from the beans, drain, mash beans in sauce. Add sugar, salt and pepper to taste.
Onion clean, finely chop. Preheat a frying pan in vegetable oil, put the onion and saute over medium heat until golden brown, 10 minutes. Add the fried onions to the bean puree, stir well.
Do tomatoes cut "cap" (the upper third) and a small sharp spoon, remove the inner part. Put prepared tomatoes cut down on paper towels to stack extra juice.
Stuff tomatoes bean stuffing, put in a baking dish, sprinkle with breadcrumbs, pour melted butter and bake in a preheated 200 ° C oven for 15 minutes.
While the tomatoes are baked, prepare gravy: onion, carrot and parsley root, clean, finely chop and fry gently over medium heat half the butter, 2-3 minutes.
Add the tomato puree, stir and simmer10-15 min. Then add the flour, mix well and spread a warm soup. Cook over medium heat 30 min., Pass through a fine sieve, season with salt and season with remaining butter. Serve with tomatoes.