Recipe: Tomatoes stuffed with bean-tongue pate step by step with pictures | Handy.Recipes

Tomatoes stuffed with bean-tongue pate

Cooked tomatoes stuffed with bean and tongue pâté

Time to cook: 30 minutes

Nutritional Value

A very tangy, effective and delicious appetizer! Tender, melt-in-your-mouth tongue and red bean terrine, combines perfectly with a juicy tomato.

Author of the recipe

Ingredients for tomatoes stuffed with tongue and bean pâté:

  • Canned beans (TM Frau Marta - red) - 1 can.
  • Pork tongue (250g, boiled) - 1 pc
  • Onion (medium size) - 1 pc
  • Olive oil - 3 tablespoon
  • Garlic - 2 clove
  • Tomato (small) - 8 pcs
  • Greens - to taste
  • Salt - to taste
  • Allspice - to taste

How to cook tomatoes stuffed with tongue and bean paste step by step with photos

Boil pork tongue, peel and cut into slices.

Rinse canned red beans TM Frau Marta and put aside a few beans for decoration.

Peel and finely chop onion and sauté in olive oil until soft.

Place the tongue, beans, onion, garlic, salt and pepper in the blender bowl.

Grind until smooth and fluffy. The pâté is ready.

Use small tomatoes. Mine are slightly larger than cherry tomatoes, and are plum-shaped.

Wash the tomatoes, cut them in half and core out.

Stuff the tomato halves with the pâté, top with the beans and herbs. The appetizer is better prepared before serving.

Nutritional Value:

Whole Dish:
1656.1 Calories
87.8 g
86.7 g
136.7 g
89.5 Calories
4.7 g
4.7 g
7.4 g

Meat, Salt, Garlic, Spicy, Sweet pepper, Tomato, Greens, Onions, Olive Oil, Tender, Beans, Ingredients, Starters, Snacks, Tongue

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