Tomatoes stuffed with beans

Recipe "Tomatoes stuffed with beans":

Tomatoes stuffed with beans


  • 8 ripe but firm tomatoes
  • 1 cup dry red beans
  • 1 medium onion
  • 2 tablespoons vegetable oil
  • butter
  • 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
  • salt

cooking time

30 minutes

Number of servings


The complexity of cooking





Stewed, stuffed


Lunch, Dinner

Step by step recipe for cooking

Step 1

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!).

Step 2

The broth from the beans, drain, mash beans in sauce. Add sugar, salt and pepper to taste.

Step 3

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.

Step 4

Tomatoes stuffed with beans

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.

step 5

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.

step 6

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.

step 7

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.

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