Pesto cannelli beans stuffed in baked beef tomato

1 Apr

I’ve got to be honest. Just having the word ‘beef’ in a recipe on this blog feels a little bit uncomfortable. It brings up all strange feelings. And really, look at the word – it is strange.

God, you can be too vegetarian, can’t you?

This meal was inspired after Man’s stroke of home-made pesto genius and the shock that pesto really doesn’t miss parmesan at all. Man Woman felt so betrayed by the entire Italian community – the needless cheese! Why?

Pesto canneli beans stuffed in baked beef tomato

  • 2 large beef tomatoes (or the largest, firmest tomatoes you can get)
  • 1 can cannelli beans (or other soft white bean)
  • 2 – 3 TBSP home-made pesto (you can cheat with store-bought if you like. We’re not looking)
  • 1 spring onion

Pre-heat oven to about 200C.

Now this is a little tricky. Cut out the centre of the tomatoes, leaving the outside in tact and ideally with around 1/2 inch of flesh all around. (Save the tomatoes for pasta sauce or something later). Try in particular to remove the more watery, seedy parts.

Bake for about 30 minutes. The tomatoes at this point will have released a bit of water. It’s best to transfer them into individual serving dishes that you can bake them a bit further – otherwise drain the train from it’s water and perhaps sit the tomatoes on a small bed of rice, to absorb the excess liquid that will inevitably be released.

While the tomatoes are baking, mix the cannelli beans with the pesto and chopped spring onion.

After the tomatoes have cooked for their 30 minutes, remove and fill with the bean mixture (putting them in their own serving trays or on rice). Return to the oven and cook for a further 5 – 10 minutes or until the beans are warmed through.

This is enough on its own, but you could always serve with some rice or salad on the side.

Estimated cost: £4.60

Musical accompaniment: Nina Simone


3 Responses to “Pesto cannelli beans stuffed in baked beef tomato”

  1. My Grandparents' Kitchen April 1, 2011 at 2:59 pm #

    Now this looks delicious. I love stuffing tomatoes and this I will have to try.

  2. foodblogandthedog April 1, 2011 at 10:22 pm #

    Looks lovely! I do stuffed tomatoes & peppers a lot for lunch but normally with leftover risotto. I love the pesto beans idea, definitely on the menu next week, thanks!!

  3. italianmamachef April 5, 2011 at 8:54 pm #

    I can’t wait for some fresh beefstake tomatoes to make this. In the meantime, I’ll be mixing pesto with the beans because we love cannellini beans!

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