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Stuffed Heirloom Tomatoes with Flageolet Beans and Thyme

Stuffed Heirloom Tomatoes with Flageolet Beans and Thyme

Appetizers

Course

Difficulty

Moderate

Pulse Type

Beans

Nutrition

500 calories or less

Cook Time

510 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1/2 cup flageolet beans or white beans such as great northern, navy or white kidney
1/4 tsp baking soda
2 tbsps olive oil extra virgin
4 cloves garlic minced
3 anchovy filets minced
1 tsp thyme fresh
1/2 tsp red pepper flakes
1 tsp salt sea, finely ground
1/3 cup pine nuts
8 large tomatoes heirloom
1/4 cup parmesan cheese grated
1/2 cup breadcrumbs whole-grain sourdough

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 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.