- 1 x 400 g butter beans can, drained
- ½ lemon, juiced
- 100 g olives, pitted and chopped
- 2 garlic cloves, chopped
- ½ t paprika
- 2 caperberries, chopped
- 3 T parsley, chopped
- Sea salt and freshly ground black pepper, to taste
- 8 Woolworths slicing tomatoes 8, hollowed
- Olive oil, for drizzling
- Rocket, for serving
Preheat the oven to 180°C.
Mix the beans, lemon juice, olives, garlic, paprika, caperberries and parsley and season to taste.
Stuff the tomatoes with the bean mixture, place on a baking tray and drizzle with olive oil. Bake for 20–30 minutes, or until tender but still firm. Serve with rocket or panfried pork sausages on the side.