Meat mains
Chorizo & butterbean stuffed Rebellion tomatoes
Striking, ribbed Rebellion tomatoes are large enough to be stuffed and roasted, and they hold their shape well during the process. Cut off a lid, remove the seeds and fill with stew, bolognese, a pesto and feta rice/couscous, or whatever else takes your fancy. In this recipe we’ve gone for a chorizo and butterbean stew full of rich Spanish flavours. Serve with crusty, warm bread for the ultimate brunch.
Ingredients
- 1 onion
- 1 large or 2 small carrots
- 1 celery stick
- 1 garlic clove
- 300g chorizo sausages
- oil for frying, e.g. sunflower or light olive
- 200g curly kale, or any leafy greens
- 1 tbsp tomato purée
- 1 tsp herbes de provence
- 1 tin tomatoes
- 250ml veggie or chicken stock
- 1 tin butterbeans
- 4-6 Rebellion tomatoes, depending on size
Method
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Step 1
Put a large pan of water on to boil. Peel and finely dice the onion and carrot. Wash and finely dice the celery. Peel and finely chop, crush, or grate the garlic clove. Chop each chorizo sausage into 4 pieces. Heat 1 tablespoon of oil in a medium saucepan.
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Step 2
Add the chorizo and fry for 5 minutes, stirring frequently. The chorizo will break up a little and release its paprika juices. Add a splash of water to the pan if it looks like catching and burning on the bottom. Remove the chorizo to a plate and turn the heat to low.
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Step 3
Add the onion, carrot and celery to the pan and fry for 10 minutes, stirring now and then. Again, add a splash of water to the pan if it looks like catching. Meanwhile, wash the kale. Strip the leaves from their stalks, discard the stalks.
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Step 4
Once the large pan of water has come to the boil, add the kale leaves and boil for 3-4 minutes, until wilted. Drain into a colander and run under cold water to cool, then squeeze out any excess liquid. Chop up the leaves. After 10 minutes, add the garlic and tomato purée to the onion mixture.
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Step 5
Stir for 2 minutes. Return the chorizo to the same pan, along with the herbes de provence and tinned tomatoes. Add the chicken stock. Season with salt and pepper. Bring up to a simmer, then cook for 5 minutes. Rinse the butterbeans in a colander under cold water.
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Step 6
After 5 minutes, add the butterbeans and chopped kale to the chorizo pan. Stir and simmer for a further 5 minutes.
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Step 7
Meanwhile, preheat oven to 180°C. Carefully cut off the tops of the Rebellion tomatoes, keeping it to use as a lid. Scoop the seeds out and add to the stew. Place them in a roasting tin.
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Step 8
Carefully spoon the stew into the tomatoes. Place the lids back onto the tomatoes and cook for 25 minutes or so, until the tomato has slightly browned and looks like it is beginning to collapse.