Required: 125 g fresh red beans 320 ml vegetable broth, 50 g onions, 220 g of brown rice, 120 ml of tomato juice, 4 pieces of fresh tomatoes (choose firmer), 1 clove garlic, tablespoon fresh parsley and other vegetable seasonings. Cook beans with vegetable broth. Bake the chopped onion in a non-stick frying pan. Add the rice, then topped up with tomato juice. When the rice absorbs the tomato sauce, add broth and cook for 15-20 minutes. At the end of cooking add the garlic and spices. Cut each top of tomatoes, wash and drain (squeezed part represents 120 ml of sauce, chop the rest). Remove the middle, chop and add to the prepared rice and beans. Each tomato is filled with stuffing. Cover the tops of tomatoes, sort them in an ovenproof dish and bake for about 30 minutes.