Tomatoes stuffed with sardines and black eye beans / Tomates recheados com sardinhas e feijão frade

The legendary Portuguese sardines are known for their depth of flavour. Even in their canned state, these are little gems of Portuguese flavour. This recipe uses sardines to enhance a traditional salad of black eye beans, onion, parsley and olive oil.

8 medium tomatoes

1 can of black eye beans

1 clove of garlic (mashed to a paste with a pinch of salt)

2 tbsp chopped parsley

1 tbsp olive oil

1 hard boiled egg

1 can of Portuguese sardines

1 tbsp chopped red onion

1 tsp red wine vinegar

Salt and white pepper

1. Remove large bones from sardines, chop roughly and mix with the beans, add onion, garlic  parsley, olive oil, vinegar, freshly ground white pepper and mix well. Try and season to taste.

2. Chop a cold hard boiled egg finely and carefully fold into the bean mixture so that it keeps its texture.

3. Cut the top of the to tomatoes and scoop out the flesh and seeds, fill with bean mixture and serve with a green salad.

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