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.
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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 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 fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find these staples at any local wet market (palengke) or supermarket. For the white beans, canned varieties are available in the canned goods aisle; dried beans can be used as a substitute if soaked and cooked until tender.
Preparation method
- Open the bean cans and drain the liquid through 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 rosemary leaves from the sprigs.
- In a large skillet off the heat, add 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.
- Mix everything delicately and serve immediately.
Observations
This vinaigrette offers a sophisticated combination 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.
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