Brazilian recipe
White Bean and Rosemary Vinaigrette
A refreshing and flavorful white bean vinaigrette, perfect as a side for grilled dishes or served as a nutritious salad.
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Ingredients
2 cans of white beans (equivalent to 3 cups cooked beans)
1 red onion
2 tomatoes
2 sprigs of rosemary (2 tablespoons fresh leaves)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
Freshly ground black pepper to taste
1 red onion
2 tomatoes
2 sprigs of rosemary (2 tablespoons fresh leaves)
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find canned white beans, fresh rosemary, and red onions in the canned goods, produce, and herb sections of most well-stocked grocery stores and local farmers' markets.
Preparation method
- Open the bean cans and drain the liquid in a colander
- Rinse the beans gently under cold running water to remove excess sodium and let them drain completely
- Peel the red onion and slice 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
- Pick the leaves off the rosemary sprigs
- Place the olive oil, sliced onion, and rosemary leaves in a large skillet while off the heat
- Place the skillet over medium heat and warm the mixture for 2 minutes
- Transfer the skillet mixture to a large mixing bowl
- Add the red wine vinegar, salt, and black pepper
- Fold in the white beans and diced tomatoes
- Mix everything gently and serve immediately
Observations
This vinaigrette offers a sophisticated combination of textures and aromas, where rosemary infused in warm olive oil softens the onion and adds a distinct herbal touch to the white beans.
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