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Cooking 101
White beans and chimi are a match made in heaven, the creaminess of the beans paired with herby sauce and a crisp crouton make for an easy weeknight meal or festive side dish. Sweet red onion and kale bulk it up and add fiber, color, and texture to this simple recipe.
Chef Tip: Tossing the croutons with the Herby Chimi after they’re toasted adds tons of flavor, the warm croutons activate the lemon and caper in the sauce for a super unique salad topper.
4 slices sourdough bread
Olive oil
1 bunch of Dinosaur kale, chopped
2 15oz cans of white beans, drained and rinsed
½ red onion, thinly sliced
Salt
Make croutons: preheat oven to 400° F. Cut the bread into cubes. Toss with a glug of olive oil. Spread on a baking sheet and bake about 10 minutes, until crispy. Remove from oven, and in a bowl, toss the croutons with about ¼ pouch of Chimichurri. Set aside
In a large skillet, heat enough oil to coat the pan. Add kale, and when you see it start to wilt, add the beans and the red onion
Once they’re warm, cut the heat and squeeze another ¼ pouch of Chimichurri into the pan and stir. Salt to taste. Toss with croutons
Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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