Brazilian recipe
Feijão Branco with Rosemary Vinegarette (Vinagrete de feijão branco com alecrim)
Discover this flavorful and refreshing white bean vinaigrette with rosemary, perfect as a side dish or a light meal option.
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Ingredients
2 cans of feijão branco (equivalent to 3 cups cooked beans)
1 red onion
2 tomatoes
1/4 cup of olive oil
3 tablespoons of 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 of olive oil
3 tablespoons of red wine vinegar
2 sprigs of rosemary (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Visit local grocery stores in Tonga, looking for canned feijão branco in the canned goods aisle; fresh herbs and vegetables can be found in the produce section.
Preparation method
- Open the cans of white beans and drain the liquid into a colander.
- Rinse the beans gently under running water to remove excess sodium and let them drain completely.
- Peel the onion and slice into thin strips of about 0.5 cm.
- Hygienically clean the tomatoes.
- Cut the tomatoes in half and remove the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Remove the rosemary leaves from the 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 contents of the skillet to a large bowl.
- Add the vinegar, salt, and black pepper.
- Add the beans and tomatoes to the seasoning.
- Gently mix all and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas, with rosemary infused in hot olive oil softening the onion and imparting a herbal note to the white beans.
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