I love food processors. It makes throwing together delicious meals super easy. I created this chimichuri black bean recipe out of my love of fresh ingredients and easy preparations. Once the chimicurri is prepared, it only take 10 minutes to put this soup together and 30 to let it cook though you’d never know it from the flavor it packs.
1 small onion
5 cloves of garlic
1 jalapeño, seeds removed
5 culantro leaves (or large handful of cilantro)
1/3 cup olive oil
1/4 cup red wine vinegar
1 tsp dried oregano
1 teaspoon of salt
Fresh ground pepper
Place onion and garlic in food processor and chop until small but not mushy. Add jalapeño and culantro leaves and pulse until integrated. Add the rest of the ingredients and pulse until well combined. Refrigerate for at least two hours to develop flavors.
Yield: 2 cups
Chimichurri Black Bean Soup
1 cup chimichurri
1 small can of spicy tomato sauce
2 cups cooked or canned black beans
1 tsp kosher salt
3 cups water plus bouillon cube OR 3 cups vegetable stock
In a large soup pot, warm chimichurri for 5 minutes. Add tomato sauce and cook for 3-5 more minutes. Add beans and water and bring to a boil.
Reduce heat and simmer for 30 minutes. Adjust salt and pepper as needed.
Serve as a soup or over rice. Top with extra chimichurri sauce and vegan sour cream.
- For less spice, omit jalapeño pepper from chimichurri and use plain tomato sauce instead of spicy tomato sauce.
- If pressed for time, you may use chimichurri immediately. Allow both chimichurri and soup to cook a bit longer to allow flavors to develop.