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 :)