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 salad.
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Ingredients
2 cans of white beans (equivalent to 3 cups of 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 of fresh leaves)
1 teaspoon of 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 of fresh leaves)
1 teaspoon of salt
Freshly ground black pepper to taste
Where to find ingredients
Find fresh produce and pantry staples at local markets and grocery stores. For the beans, canned Cannellini or Navy beans are excellent substitutes for the Brazilian 'feijão-branco'.
Preparation method
- Open the bean cans and drain the liquid through a sieve.
- Rinse the beans 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.
- 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 offers a sophisticated blend of textures and aromas, where rosemary infused in warm olive oil mellows the red onion and imparts a distinct herbal touch to the white beans.
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