Brazilian recipe
White Bean Vinaigrette with Rosemary (Vinagrete de feijão branco com alecrim)
A fresh, flavourful white bean vinaigrette that works beautifully alongside grilled dishes or as a nourishing salad on its own.
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Ingredients
2 cans white beans (equivalent to 3 cups cooked beans)
1 red onion
2 tomatoes
1/4 cup olive oil
3 tablespoons red wine vinegar
2 sprigs rosemary (2 tablespoons 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 rosemary (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper, to taste
Where to find ingredients
Look for white beans in the canned beans aisle or in the dried legumes section, and pick up rosemary, red wine vinegar, olive oil, onions, tomatoes, salt, and black pepper in the fresh produce and pantry sections. If needed, use dried rosemary as a substitute for fresh, using a smaller amount.
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 0.5 cm thin 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 frying pan off the heat, add the olive oil, sliced onion and rosemary leaves
- Set the frying pan over medium heat and warm for 2 minutes
- Transfer the mixture from the frying pan to a large bowl
- Add the vinegar, salt and black pepper
- Fold the beans and tomatoes into the dressing
- Gently mix everything together and serve immediately
Observations
This vinaigrette brings together a refined mix of textures and aromas, with rosemary infused in the hot olive oil softening the onion and adding a distinctive herbal note to the white beans.
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