Brazilian recipe
White Bean Vinaigrette with Rosemary (Vinagrete de feijão branco com alecrim)
A refreshing and savory white bean vinaigrette, perfect as a side dish for grilled meats 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 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 or grocery stores. Canned white beans can be found in the pantry aisle of any supermarket. As a substitute for red wine vinegar, white wine vinegar or apple cider vinegar can be used, though they will slightly alter the flavor profile.
Preparation method
- Open the cans of beans 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
- Remove the rosemary leaves from the stems
- In a large frying pan off the heat, place the olive oil, sliced onion, and rosemary leaves
- Place the pan over medium heat and warm for 2 minutes
- Transfer the mixture from the pan to a large bowl
- Add the vinegar, salt, and black pepper
- Incorporate the beans and tomatoes into the dressing
- Mix everything gently and serve immediately
Observations
This vinaigrette features a sophisticated blend 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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