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 served as a nutritious salad.
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Ingredients
2 cans of white beans (equivalent to 3 cups of cooked grains)
1 red onion
2 tomatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
2 sprigs of rosemary (2 tablespoons of 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 of rosemary (2 tablespoons of fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Find fresh produce and herbs at local vegetable markets (sabzi mandi) or supermarkets. Red wine vinegar and canned white beans (cannellini or haricot) are available at well-stocked gourmet grocery stores or supermarkets. As a substitute for red wine vinegar, apple cider vinegar can be used; for white beans, dried beans soaked and cooked until tender are the ideal choice.
Preparation method
- Open the bean cans and drain the liquid through a sieve
- Gently rinse the grains under running water to remove excess sodium and let them drain completely
- Peel the onion and slice it into 0.5 cm thin 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 skillet mixture to a large bowl
- Add the vinegar, salt, and black pepper
- Incorporate the beans and tomatoes into the dressing
- Toss everything gently and serve immediately
Observations
This vinaigrette features a sophisticated combination 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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