I’m not feeling very verbose today, but I want to get this post up while I’m thinking about it. What am I thinking about? Pot beans with chimichurri. I’m not sure why I stumbled across this combination, but it was wonderful and we’ve eaten all the leftovers and now I’m going to have to make it again very soon.

I used speckled Vaquero beans from Rancho Gordo, soaked in salt water, then rinsed and cooked with onions and garlic fried in bacon fat. The beans had a soft texture and nice flavor, and kept their pretty spots much better than I expected. They were good by themselves, but with a drizzle of chimichurri on top – woof! It was incredible. I ate a whole bowl of just beans and sauce for lunch yesterday, with a piece of good sourdough bread.

The chimichurri I made this time was a bit different than the one I described back in February. I used a recipe from Francis Mallmann’s amazing book Seven Fires: Grilling the Argentine Way, which goes like this:

Chimichurri Sauce

• 1 cup water
• 1 Tbsp kosher salt
• 1 cup fresh parsley
• 1 cup fresh oregano
• 2 tsp red pepper flakes
• 1 head garlic, broken apart and peeled
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil Continue reading →