Brazilian recipe
White bean vinaigrette with rosemary (Vinagrete de feijão branco com alecrim)
A refreshing and savory white bean vinaigrette, ideal as a side for grilled dishes or served as a nutritious 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 extra virgin olive oil
3 tablespoons red wine vinegar
2 rosemary sprigs (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
1 red onion
2 tomatoes
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 rosemary sprigs (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find canned white beans, fresh rosemary, and produce in the vegetable section of local supermarkets or at municipal markets. If white beans are unavailable, canned chickpeas can be used as a substitute, maintaining the same preparation method.
Preparation method
- Open the cans of beans and drain the liquid into a sieve.
- Gently rinse the beans under cold running water to remove excess sodium and let them drain completely.
- Peel the onion and slice it into thin 0.5 cm 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 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 into a large mixing bowl.
- Add the vinegar, salt, and black pepper.
- Incorporate the beans and diced tomatoes into the dressing.
- Toss everything gently and serve immediately.
Observations
This vinaigrette features a sophisticated blend of textures and aromas, where rosemary infused in warm olive oil mellows the red onion and imparts a distinct herbal note to the white beans.
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