Brazilian recipe
White Bean Vinaigrette with Rosemary
A refreshing and flavorful white bean vinaigrette recipe, perfect as a side dish for grilled meats or served as a nutritious salad.
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Ingredients
2 cans (15-ounce each) white beans, drained (equivalent to 3 cups cooked beans)
1 red onion
2 ripe tomatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
2 sprigs fresh rosemary (yielding 2 tablespoons chopped leaves)
1 teaspoon salt
Freshly ground black pepper to taste
1 red onion
2 ripe tomatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
2 sprigs fresh rosemary (yielding 2 tablespoons chopped leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
White beans are readily available in the canned goods aisle of most supermarkets. If fresh rosemary is unavailable, you can find dried rosemary in the spice aisle. Tomatoes and red onions are standard produce items found in the fresh produce section of any grocery store. Olive oil and red wine vinegar are also common pantry staples found in most supermarkets.
Preparation method
- Open the cans of beans and drain the liquid in 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 strips, about 0.5 cm thick
- 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
- Stir in the drained white beans and diced tomatoes
- Gently mix everything together and serve immediately
Observations
This vinaigrette offers a sophisticated combination of textures and aromas, where rosemary infused in hot olive oil softens the onion and lends a distinct herbal note to the white beans.
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