Bean-stuffed Tomatoes

Introduction

History

The concept of stuffing vegetables has been around for centuries, with various cultures adopting the technique to create unique and flavorful dishes. The idea of stuffing tomatoes, in particular, likely originated in the Mediterranean region, where tomatoes are a staple ingredient in many cuisines. Over time, the recipe has evolved, with different regions adding their own twist to the classic dish. The Bean-stuffed Tomatoes recipe, with its use of French-style green beans and Italian dressing, is a modern take on this traditional concept, offering a fusion of flavors that is both innovative and delicious.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure your Bean-stuffed Tomatoes turn out perfectly, consider the following tips:

- Choose ripe but firm tomatoes for stuffing, as they will hold their shape better during the filling process.

- Be sure to drain the green beans and mushrooms well to prevent the filling from becoming too watery.

- Letting the bean mixture chill for a few hours allows the flavors to meld together, resulting in a more flavorful dish.

- If you prefer a warmer dish, the filled tomatoes can be briefly baked in the oven before serving.

Serving Suggestions

Bean-stuffed Tomatoes can be served as a standalone light lunch or as a side dish with grilled chicken or fish for a more substantial meal. It pairs well with a crisp, green salad and a glass of white wine for a complete dining experience.

Cooking Techniques

This recipe primarily involves chilling and assembling, with no cooking required for the filling. However, for those who prefer a warm dish, the filled tomatoes can be baked at 350°F (175°C) for 10-15 minutes.

Ingredient Substitutions

If you don't have Italian salad dressing, you can use a mix of olive oil, vinegar, and Italian herbs as a substitute.

- Fresh green beans can be used instead of frozen, just be sure to blanch them before adding to the mixture.

Make Ahead Tips

The bean mixture can be prepared up to a day in advance and stored in the refrigerator until ready to use. This allows the flavors to develop more fully, resulting in a tastier dish.

Presentation Ideas

Serve the Bean-stuffed Tomatoes on a bed of mixed greens or arugula for an elegant presentation. Garnish with fresh basil leaves or a drizzle of balsamic glaze for a touch of sophistication.

Pairing Recommendations

A light, crisp white wine such as Sauvignon Blanc or Pinot Grigio pairs beautifully with the fresh flavors of Bean-stuffed Tomatoes. For a non-alcoholic option, consider a sparkling water with a squeeze of lemon or lime.

Storage and Reheating Instructions

Any leftover Bean-stuffed Tomatoes should be stored in an airtight container in the refrigerator and consumed within 2 days. While this dish is best enjoyed cold, it can be gently reheated in the microwave if desired.

Nutrition Information

Calories per serving

Each serving of Bean-stuffed Tomatoes contains approximately 80 calories, making it a low-calorie option that is perfect for those looking to maintain or lose weight.

Carbohydrates

Each serving of Bean-stuffed Tomatoes contains approximately 10 grams of carbohydrates. The majority of these carbohydrates come from the tomatoes and green beans, which are both excellent sources of dietary fiber. This makes Bean-stuffed Tomatoes a great option for those looking to maintain a balanced diet.

Fats

This recipe is low in fats, with each serving containing less than 1 gram of total fat. The reduced-calorie Italian salad dressing contributes a minimal amount of fat, making this dish an excellent choice for those monitoring their fat intake.

Proteins

Bean-stuffed Tomatoes provide a modest amount of protein, with each serving containing about 3 grams. While not a high-protein dish on its own, it can be paired with a protein-rich side to create a well-rounded meal.

Vitamins and minerals

Tomatoes are a rich source of vitamins C and K, potassium, and folate, while green beans provide vitamins A, C, and K, as well as iron and calcium. This dish is a great way to boost your intake of essential vitamins and minerals.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to mushrooms or specific ingredients in the salad dressing should exercise caution.

Summary

Bean-stuffed Tomatoes is a nutritious and low-calorie dish that provides a good balance of carbohydrates, proteins, and fats. It is rich in vitamins and minerals, making it a healthy addition to any meal plan.

Summary

Bean-stuffed Tomatoes is a versatile and nutritious dish that combines the fresh flavors of ripe tomatoes with the hearty texture of green beans and mushrooms. Whether served as a light lunch or a side dish, it offers a delicious and healthy option that is sure to delight. With its simple preparation and wholesome ingredients, Bean-stuffed Tomatoes is a recipe that can be enjoyed by everyone.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for bean-stuffed tomatoes. It was many years ago, when I was just a young girl living in the countryside with my family. We didn't have much, but what we lacked in material possessions, we made up for in love and good food.

One summer day, my mother's friend, Mrs. Jenkins, came over to our house for a visit. She was a wonderful cook and always brought delicious treats whenever she came by. On this particular day, she brought a plate of beautiful, plump tomatoes that she had picked from her garden that morning.

As we sat around the kitchen table, Mrs. Jenkins began to tell us about a new recipe she had discovered for bean-stuffed tomatoes. She described how she had first come across the recipe in an old cookbook that had been passed down to her from her grandmother. The recipe called for ripe tomatoes, fresh green beans, onions, garlic, and a few other simple ingredients.

I was intrigued by the idea of stuffing a tomato with beans and couldn't wait to try it out for myself. Mrs. Jenkins kindly offered to teach me how to make the dish, and I eagerly accepted her offer.

We started by blanching the tomatoes in boiling water to make them easier to peel. Once the skins were removed, we carefully cut off the tops and scooped out the seeds and pulp, creating little hollowed-out cups. Meanwhile, we blanched the green beans until they were just tender, then sautéed them with onions, garlic, and herbs until they were fragrant and flavorful.

After the filling was cooked, we carefully stuffed the tomatoes with the bean mixture and topped them with a sprinkle of breadcrumbs and a drizzle of olive oil. Then, we baked them in the oven until the tomatoes were soft and the filling was piping hot.

When the dish came out of the oven, the aroma that filled the kitchen was absolutely heavenly. The tomatoes were perfectly tender, and the filling was bursting with savory, herbaceous flavors. I couldn't wait to dig in and taste the fruits of our labor.

As we sat down to eat, Mrs. Jenkins regaled us with stories of her own grandmother and the recipes she had passed down through the generations. She spoke of the joy and comfort that came from sharing a meal with loved ones, and how food had the power to bring people together in times of joy and sorrow.

I listened intently to her words, taking in every detail of her stories and savoring every bite of the delicious bean-stuffed tomatoes. It was a meal that was not only nourishing for the body but for the soul as well.

From that day on, bean-stuffed tomatoes became a regular feature on our family's dinner table. I perfected the recipe over the years, adding my own twists and variations to suit my tastes and the ingredients available to me. Each time I made the dish, I thought of Mrs. Jenkins and the special bond we had formed over a shared love of cooking and good food.

Now, as a grandmother myself, I take great pleasure in passing down the recipe for bean-stuffed tomatoes to my own grandchildren. I hope that they will find as much joy and satisfaction in making and eating this dish as I have over the years.

Food has a way of connecting us to our past, our present, and our future. It is a thread that weaves through generations, tying us together in a shared love of flavors, aromas, and memories. And for me, bean-stuffed tomatoes will always hold a special place in my heart as a reminder of the bonds that are forged in the kitchen and at the table.

Categories

| Green Bean Recipes | Healthy Appetizers | Healthy Side Dishes | Italian Recipes | Mushroom Recipes | Tomato Recipes | Vegetarian Side Dish Recipes |

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