|Canned red kidney beans||15 Ounce, drained (1 can, 425 gram)|
|Onion||1 Small, peeled, finely chopped|
|Finely chopped blanched almonds||2 Tablespoon|
|Chopped fresh sage||1 Teaspoon|
|Garlic||1 Clove (5 gm), peeled, finely chopped|
|Whole meal breadcrumbs||2 Tablespoon|
|Parsnip||1 Small, peeled and grated|
|Freshly ground black pepper||To Taste|
|Tomatoes||4 Large (Mediterranean variety / 8 medium size)|
|Olive oil||1 Tablespoon|
1. Mix the beans with the onion, almonds, sage, garlic, breadcrumbs, grated parsnip and seasonings.
2. Cut the tops off the tomatoes and carefully hollow them out. Fill each with the bean mixture.
3. Stand the stuffed tomatoes upright in a lightly greased ovenproof dish. Brush with a little oil.
4. Bake in a preheated seven for 15-20 minutes.
Calories 254 Calories from Fat 75
% Daily Value*
Total Fat 8 g12.9%
Saturated Fat 0.93 g4.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 393.1 mg16.4%
Total Carbohydrates 39 g13%
Dietary Fiber 11.2 g44.8%
Sugars 9.5 g
Protein 11 g21.4%
Vitamin A 31.4% Vitamin C 52.6%
Calcium 8.4% Iron 13.5%
*Based on a 2000 Calorie diet