Brazilian recipe
White bean vinaigrette with rosemary
A refreshing and flavorful white bean vinaigrette, ideal as a side dish for grilled meats 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 of olive oil
3 tablespoons of red wine vinegar
2 sprigs of rosemary (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 sprigs of rosemary (2 tablespoons of fresh leaves)
1 teaspoon of salt
Freshly ground black pepper to taste
Where to find ingredients
You can find canned white beans, red onions, and fresh produce at local markets like Makola or Agbogbloshie, or at major supermarkets such as Shoprite or Palace Hypermarket. Dried herbs or fresh rosemary can often be sourced from market herb vendors.
Preparation method
- Open the cans of beans and drain the liquid using a sieve.
- Rinse the grains gently under 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 bowl.
- Add 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 delivers a sophisticated blend of textures and aromas. The rosemary, infused in warm olive oil, softens the red onion while imparting a bold, herbaceous note that perfectly complements the hearty white beans.
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