Home › The Belgian Kitchen › Tomatoes Stuffed with Beans

Tomatoes Stuffed with Beans

Halve and empty the tomatoes, and put a few drops of vinegar in each. Cook your beans, whether French beans or haricots or flageolets, and stir them, when tender, into a good thick bechamel sauce. Let this get cold. Empty out the vinegar from the tomatoes and fill them with the mixture, pouring over the top some mayonnaise sauce and parsley.