Brazilian recipe
White Bean Vinaigrette with Rosemary (Vinagrete de feijão-branco com alecrim)
A refreshing and flavorful white bean vinaigrette, perfect for serving alongside grilled dishes 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
Find fresh produce and pantry staples at local markets or general grocery stores. If fresh rosemary is unavailable, dried rosemary can be used as a substitute, though fresh is preferred for its herbal aroma.
Preparation method
- Open the bean cans and drain the liquid into a colander
- Gently rinse the grains under running water to remove excess sodium and let them drain completely
- Peel the onion and slice it into thin 0.5 cm strips
- Clean the tomatoes
- Cut the tomatoes in half and remove the seeds
- Chop the tomato halves into 0.5 cm cubes
- Remove 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
- Incorporate the beans and tomatoes into the dressing
- Toss everything gently and serve immediately
Observations
This vinaigrette offers a sophisticated blend of textures and aromas. In this preparation, rosemary infused in warm olive oil mellows the red onion and imparts a distinct, herbal note that perfectly complements the white beans.
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