There’s a reason we don’t mess with classics – these chimichurri beans are simple, but absolutely packed with flavor. Chimichurri is an Argentinian staple, and most commonly known as a serving sauce for steak and other meats, but on its own it is equally amazing. I used chimichurri as the main character for this recipe, giving it much more clout than just a side sauce. It is filled with flavor, not to mention I am fully counting cilantro as a vegetable here. This recipe is balanced, easy, filling and just packed with flavor. Making it a go-to combo when I’m craving something plant-based and filling.
And of course I’m calling it “beans,” but in reality I’m using fava beans or edamame. But you can truly use whatever bean you’d like! You could even swap it for tofu. The beans are just a base, a vehicle for the sauce. Because when I said you don’t mess with a classic, I meant you don’t cover up a classic either 😉
Table of contents
What is a chimichurri sauce?
Chimichurri is one of Argentina’s most famous sauces. It’s simple in nature, but so so good in execution.
The origin of chimichurri is disputed, with a few creators given credit, but all you need to know is that the sauce rotates around these main components:
- cilantro
- garlic
- chilies
- lemon
- red wine vinegar
- olive oil
You can also find red chimichurris and other variations out there, as people have grown to use the sauce as a base to experiment. I try to keep it pretty classic with this one, because sometimes the original is all you need 😉
Ingredients for these chimichurri beans
I had no desire to tweak this sauce, it’s good for a reason. Buuut if you have the cilantro-soap gene, totally feel free to sub in parsley here!
- 1 bunch cilantro stems removed, about 2 cups
- 1 small shallot, thinly sliced
- 4 garlic cloves, grated
- 2 small birdseye chilies, seeds removed and finely chopped, or 1/2 tsp red pepper flakes
- 1 lemon, for zest and juice
- 1/4 cup olive oil, plus more to taste
- 1 tbsp red wine vinegar, plus more to taste
- 1 tsp kosher salt, plus more to taste
- 2 cups shelled fava beans or edamame, fresh or frozen
How to make the chimichurri
This sauce is simple, but I beg of you – DO NOT BLEND THIS.
I am a lover of a blended sauce, but in this one, you want the integrity of all the ingredients there. You want the different textures and flavors to meld together in a chunkier consistency, and blending would take that away. Not to mention, blending would also impact the color of the sauce and your ability to season. So grab a knife and make this sauce ~chopped up~ style.
Start by finely chopping the cilantro. You want the herbs to be as finely chopped as possible, wilting and darkening a bit in color. Add this to a bowl.
Add the sliced shallot, garlic cloves, birdseye chilies, lemon zest and juice to the bowl and mix. Add in a generous glug of olive oil, a splash of the red wine vinegar and salt. Mix and taste. Add olive oil, vinegar and salt as needed. You want the final consistency to be that of a chunky sauce, not too thin, but not too dry!
Blanching the beans and bringing these chimichurri beans together
And the finale is blanching the beans. If you are using canned beans, you can skip this step, but if you are using fresh or frozen, blanch them to bring out the softer texture and bright color!
So just bring a pot of water to a simmer, pour in the beans and let them simmer for one minute. Quickly remove the beans from the hot water and submerge them in a bowl of ice water. Drain the beans.
Add the beans directly to the chimichurri sauce and mix until they are well coated. Season as needed (but you shouldn’t need to change much!)
Serve with rice or toast and a sprinkle of feta. Enjoy as soon as possible 🙂
Looking for other plant-based lunches and dinners?
Here are a few of my favorites:
And that’s it for these chimichurri beans!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Chimichurri Beans
Ingredients
- 1 bunch cilantro stems removed, about 2 cups
- 1 small shallot thinly sliced
- 4 garlic cloves grated
- 2 small birdseye chilies seeds removed and finely chopped, or 1/2 tsp red pepper flakes
- 1 lemon for zest and juice
- 1/4 cup olive oil plus more to taste
- 1 tbsp red wine vinegar plus more to taste
- 1 tsp kosher salt plus more to taste
- 2 cups shelled fava beans or edamame fresh or frozen
Optional for serving
- 1 cup cooked wild rice
- 1/4 cup crumbled feta cheese
Instructions
- Finely chop the cilantro. You want the herbs to be as finely chopped as possible, wilting and darkening a bit in color. Add this to a bowl.
- Add the sliced shallot, garlic cloves, birdseye chilies, lemon zest and juice to the bowl and mix. Add in a generous glug of olive oil, a splash of the red wine vinegar and salt. Mix and taste. Add olive oil, vinegar and salt as needed. You want the final consistency to be that of a chunky sauce, not too thin, but not too dry.
- Let the chimichurri sit while you blanch the beans. Bring a pot of water to a simmer, pour in the beans and let them simmer for one minute. Quickly remove the beans from the hot water and submerge them in a bowl of ice water. Drain the beans.
- Add the beans directly to the chimichurri sauce and mix until they are well coated. Season as needed (but you shouldn't need to change much!)
- Serve with rice or toast and a sprinkle of feta. Enjoy as soon as possible 🙂
