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Chimichurri Beans

There's a reason you don't mess with a classic. Chimichurri is one of my favorite condiments, but it becomes that much better when you make it into a bowl. Beans add protein and substance, giving you a super simple but flavor packed lunch or dinner.
Prep Time:2 hours 15 minutes
Cook Time:15 minutes
Course: Main Course
Cuisine: Argentinian, Fusion
Keyword: beans, chimichurri, edamame
Servings: 4 servings

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 :)