Brazilian recipe
White Bean and Rosemary Vinaigrette
A refreshing and flavorful white bean vinaigrette, ideal as a side dish for grilled meats or as a nutritious salad.
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Ingredients
2 cans white beans (equivalent to 3 cups cooked beans)
1 red onion
2 tomatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
2 sprigs rosemary (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
1 red onion
2 tomatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
2 sprigs rosemary (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Beans, onions, tomatoes, olive oil, vinegar, rosemary, salt, and pepper can typically be found at most grocery stores and supermarkets.
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 it 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 together and serve immediately
Observations
This vinaigrette offers a sophisticated combination of textures and aromas, where rosemary infused in warm olive oil gently softens the onion and adds a distinctive herbal touch to the white beans.
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