Brazilian recipe
White bean vinaigrette with rosemary
A refreshing and savory white bean vinaigrette, perfect as a nutritious side dish for grilled meats or served as a light salad.
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Ingredients
2 cans of white beans (equivalent to 3 cups of cooked beans)
1 red onion
2 tomatoes
1/4 cup of olive oil
3 tablespoons of red wine vinegar
2 rosemary sprigs (2 tablespoons of fresh leaves)
1 teaspoon of salt
Freshly ground black pepper to taste
1 red onion
2 tomatoes
1/4 cup of olive oil
3 tablespoons of red wine vinegar
2 rosemary sprigs (2 tablespoons of fresh leaves)
1 teaspoon of salt
Freshly ground black pepper to taste
Where to find ingredients
Find canned white beans, red onions, tomatoes, and fresh herbs in the produce and pantry sections of local supermarkets or greengrocers across Botswana.
Preparation method
- Open the bean cans and drain the liquid in a sieve.
- Gently rinse the beans under running water to remove excess sodium and let them drain thoroughly.
- Peel the onion and slice it into 0.5 cm thin strips.
- Wash the tomatoes thoroughly.
- Cut the tomatoes in half and remove the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Strip the rosemary leaves from the sprigs.
- In a large frying pan off the heat, add the olive oil, sliced onion, and rosemary leaves.
- Place the pan over medium heat and warm for 2 minutes.
- Transfer the mixture from the pan to a large mixing bowl.
- Stir in the vinegar, salt, and black pepper.
- Gently fold in the beans and the diced tomatoes.
- Toss everything carefully to combine and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas. The rosemary infused in warm olive oil mellows the red onion, lending a distinct herbal note that pairs beautifully with the creamy white beans.
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