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:
- 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
Bring the water to a boil, stir in the salt, then set aside to cool.
Mince the garlic and chop the parsley and oregano. Combine them all in a bowl with the red pepper, then stir in the vinegar, oil and salt water. Refrigerate until ready to use, up to 2-3 weeks.
This makes a sauce which is more like a very pungent vinaigrette, rather than a pesto-like puree. Since I made this batch, we’ve ladled it over the previously mentioned soupy cooked beans, as well as grilled steaks, grilled bread, scallions, and fried eggs, and I could certainly support using it as a salad dressing or to dip steamed vegetables in. I cut my oregano plant down to the base to make this, and now I can’t wait until it grows back in.