Brazilian recipe
White bean vinaigrette with rosemary (Vinagrete de feijão branco com alecrim)
A fresh, flavourful white bean vinaigrette, ideal with grilled dishes or served as a nourishing salad.
0.0 / 5 by 0 Reviews
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, or 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, or 2 tablespoons fresh leaves
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Canned white beans, olive oil, red wine vinegar, salt and pepper can be found in supermarkets and general food shops. Red onion, tomatoes and fresh rosemary are available from supermarkets, vegetable markets and greengrocers. If fresh rosemary is not available, use a smaller amount of dried rosemary as a substitute, keeping fresh rosemary as ideal.
Preparation method
- Open the cans of beans and drain the liquid in a sieve
- Gently rinse the beans 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
- Cut the tomatoes in half and remove the seeds
- Chop 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
- Place 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
- Mix everything gently and serve straight away
Observations
This vinaigrette brings a refined mix of textures and aromas, with rosemary infused in warm olive oil to soften the onion and give the white beans a distinctive herbal note.
Ratings and comments