Brazilian recipe
White Bean Vinaigrette with Rosemary (Vinagrete de feijão branco com alecrim)
A vibrant and refreshing white bean vinaigrette, perfect as a side for grilled dishes or as a wholesome, 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
You can find canned white beans, fresh rosemary, and red onions at local supermarkets or grocery stores in the fresh produce and canned goods aisles. If fresh rosemary is unavailable, you may use a smaller amount of dried rosemary as a substitute, though fresh is highly recommended for the infusion process.
Preparation method
- Open the cans of beans and drain the liquid through a fine-mesh sieve.
- Rinse the beans gently under running water to remove excess sodium and leave them to drain completely.
- Peel the onion and slice it into thin 0.5 cm strips.
- Wash the tomatoes thoroughly.
- Halve the tomatoes and remove the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Remove the leaves from the rosemary sprigs.
- Place the olive oil, sliced onion, and rosemary leaves into a large skillet off the heat.
- Set the skillet over medium heat and warm the mixture for 2 minutes.
- Transfer the skillet mixture into a large mixing bowl.
- Add the vinegar, salt, and black pepper.
- Incorporate the beans and diced tomatoes into the dressing.
- Toss everything together gently and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas. The rosemary, infused in warm olive oil, softens the red onion while imparting a distinct herbal note that perfectly complements the creamy white beans.
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