Bean-stuffed Tomatoes

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  1. Cook green beans according to package directions, omitting salt. Drain well.
  2. Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours.
  3. Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain.
  4. To serve, fill tomato shells with bean mixture.

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