Brazilian recipe
White Bean Vinaigrette with Rosemary
A refreshing and flavorful white bean vinaigrette recipe, ideal to accompany grilled dishes or served as a nutritious salad.
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Ingredients
3 tablespoons red wine vinegar
2 tins cannellini beans (equivalent to 3 cups cooked beans)
Freshly cracked black pepper to taste
1 red onion
1 teaspoon salt
2 tomatoes
2 sprigs rosemary (2 tablespoons fresh leaves)
1/4 cup extra virgin olive oil
2 tins cannellini beans (equivalent to 3 cups cooked beans)
Freshly cracked black pepper to taste
1 red onion
1 teaspoon salt
2 tomatoes
2 sprigs rosemary (2 tablespoons fresh leaves)
1/4 cup extra virgin olive oil
Where to find ingredients
Ingredients can be found at most grocery stores. Fresh herbs and produce are often available at local markets.
Preparation method
- Open the cans of beans and drain the liquid in a sieve
- Rinse the beans gently under running water to remove excess sodium and let them drain completely
- Peel the onion and slice into thin strips of 0.5 cm
- Wash the tomatoes
- Cut the tomatoes in half and remove the seeds
- Dice the tomato halves into 0.5 cm cubes
- Strip the leaves from the rosemary sprigs
- In a large skillet off the heat, combine the olive oil, sliced onion, and rosemary leaves
- Place the skillet over medium heat and warm for 2 minutes
- Transfer the mixture from the skillet to a large bowl
- Add the vinegar, salt, and black pepper
- Stir in the beans and tomatoes
- Gently mix everything and serve immediately
Observations
This vinaigrette offers a sophisticated combination of textures and aromas, where rosemary infused in hot olive oil softens the onion and imparts a distinctive herbal touch to the white beans.
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