Vessy’s Gourmet kitchen

1: Peel onions and make 1 slit sideways in each onion; throw into boiling salted water and parboil for 15 minutes.

2: Saute carrots in olive oil; add rice and garlic, cook for a few and then add your baked beans, chopped tomato and parsley; season with salt and pepper and cook until most of the sauce evaporates.

3: Preheat oven to 425 F.

4: Let onions cool or run under cold water; separate the layers; place a spoonful of the filling into each onion layer and roll it up.

5: Arrange onions tightly on a 12-inch skillet and pour sauce over, a drizzle of olive oil, salt, pepper and oregano.

6: Bake for 1 hour as you baste once halfway through.

7: Top with fresh parsley and devour!