Beans on Toast, Chimichurri Version
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Beans on Toast, Chimichurri Version

Now without further ado, here is Version 2.0 of Beans on Toast! This version of chimichurri includes cilantro, although that’s not authentic to Argentine chimichurri. We think it brings out the nuttiness in the garbanzos. Give it a try, and mix it up to your own liking.

Yields: 4 servings

WHAT YOU NEED:

  • 1 jar (19 oz) Organic Garbanzo Impulse Beans
  • 4 slices high-quality bread (levain or sourdough, preferably)
  • 4 Tbsp parsley, finely chopped
  • 3 Tbsp cilantro, finely chopped
  • 1 tsp garlic, smashed and minced
  • 1 Tbsp red wine vinegar
  • Pinch of red chili flakes
  • ½ tsp dried oregano
  • 6 Tbsp olive oil
  • ½ tsp salt

WHAT YOU DO:

  1. Heat the beans:
    Pour the jar of garbanzo beans into a bowl and microwave for approximately 1 minute, or put them in a small saucepan on the stove and heat through.
  2. Make the sauce:
    Combine the 4 Tbsp parsley, 3 Tbsp cilantro, 1 tsp garlic, 1 Tbsp red wine vinegar, pinch of red chili flakes, ½ tsp dried oregano in a small bowl until well mixed. Slowly whisk in the 6 Tbsp olive oil. Then season with ½ tsp salt.
  3. Make the toast:
    Either a) toast the bread slices in a toaster; or b) grill the bread slices after brushing with additional olive oil; or c) crisp the bread slices in a cast-iron pan after brushing with additional olive oil. Make sure they are crispy but not burnt.
  4. Put it together:
    Mix the sauce with the heated beans. Then top the toast with the saucy beans. Top with additional olive oil and flaky salt, if desired.

Made with:

The Hero

Garbanzo Beans
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