Brazilian recipe
White Bean Vinaigrette with Rosemary (Vinagrete de feijão branco com alecrim)
A refreshing and flavorful white bean vinaigrette, perfect as a side for grilled dishes or as a nutritious stand-alone salad.
0.0 / 5 by 0 Reviews
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
All ingredients can be found in standard supermarkets. For the beans, look for canned cannellini or haricot beans. As a substitute for red onion, you may use shallots; for fresh rosemary, dried rosemary can be used if fresh is unavailable, though the fresh herb is highly recommended.
Preparation method
- Open the cans of beans and drain the liquid through a sieve.
- Rinse the beans gently 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.
- Halve the tomatoes 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, place the olive oil, sliced onion, and rosemary leaves.
- Place the skillet over medium heat and warm for 2 minutes.
- Transfer the skillet mixture into a large bowl.
- Add the vinegar, salt, and black pepper.
- Fold in the beans and diced tomatoes.
- Toss everything gently and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas, where rosemary infused in warm olive oil mellows the red onion and imparts a distinctive herbal note to the white beans.
Ratings and comments