Brazilian recipe
White Bean and Rosemary Vinaigrette (Vinagrete de feijão branco com alecrim)
A bright and refreshing white bean vinaigrette that works beautifully as a nutritious side salad or a vibrant topping for grilled proteins.
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Ingredients
2 cans white beans (equivalent to 3 cups cooked grains)
1 red onion
2 tomatoes
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 sprigs fresh rosemary (yielding 2 tablespoons of leaves)
1 teaspoon salt
Freshly cracked black pepper to taste
1 red onion
2 tomatoes
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 sprigs fresh rosemary (yielding 2 tablespoons of leaves)
1 teaspoon salt
Freshly cracked black pepper to taste
Where to find ingredients
You can find these staples at any local Canadian grocery store. For the best result, source canned navy or cannellini beans from the pantry aisle, and purchase fresh herbs and produce from the market's fresh section. If fresh rosemary is unavailable, you may substitute with 1/2 teaspoon of dried rosemary, though fresh is preferred for the infusion.
Preparation method
- Open the bean cans and drain the liquid using a sieve.
- Rinse the beans gently under cool running water to remove excess sodium and let them drain completely.
- Peel the onion and slice it into thin strips approximately 0.5 cm wide.
- Wash and dry the tomatoes.
- Halve the tomatoes and remove the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Strip the rosemary leaves from the woody stems.
- In a large skillet, off the heat, combine the olive oil, sliced onion, and rosemary leaves.
- Place the skillet over medium heat and sauté for 2 minutes to infuse.
- Transfer the oil and onion mixture into a large mixing bowl.
- Whisk in the vinegar, salt, and black pepper.
- Add the drained white beans and diced tomatoes to the dressing.
- Toss everything gently to combine and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromatics. By gently warming the rosemary in olive oil, the herbs infuse the oil, softening the red onion and imparting a distinct, earthy character that complements the creamy white beans.
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