Chimichurri Black Beans
I originally wanted to make Cuban black beans. But then I had a bunch of leftover chimichurri sauce.... soooo this happened! The minute I tasted it, I KNEW, I would never make beans any other way again. Had to share it with you guys!
The vinegar in the chimichurri gives a perfect hint of acidity to balance the hearty beans.
Chimichurri Black Beans
I originally wanted to make Cuban black beans. But then I had a bunch of leftover chimichurri sauce.... soooo this happened! The minute I tasted it, I KNEW, I would never make beans any other way again. Had to share it with you guys!
The vinegar in the chimichurri gives a perfect hint of acidity to balance the hearty beans.
Open in Cookpad AppSteps
- 1
In a pot over medium heat, cook the bacon until crispy. Set the bacon aside and keep the oil.
- 2
Sauté the onions and bell peppers until translucent. Add the garlic and simmer for another 2-3 minutes (just don’t burn it!).
- 3
Add in the beans + bay leaves!!...and a crapload of water because even though they are pre-soaked, they still need to hydrate. I think I put a total of about 6 cups of water. Keep an eye on it, and have more water ready just in case so they don’t stick to the pan. Simmer on med-med high heat for about an hour.
- 4
Taste for seasoning. Add salt to your liking. And enjoy! I put this over rice with some cilantro/cheese :)
Cooksnaps
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