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–+ servings

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
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 

  1. 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.
  2. 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.
  3. 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.
  4. 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!)
  5. Serve with rice or toast and a sprinkle of feta. Enjoy as soon as possible :)