Alberta may be known for its beef, but black beans are a notable part of the province’s agricultural scene too. The charming and nutrient-rich lil' guys may not as widespread as Alberta-grown pulses like lentils or peas, but black bean production has been growing, particularly in southern Alberta, where the warm, dry climate and well-drained soils are ideal.
With demand for plant-based protein ever on the rise, Alberta’s black bean industry is small but mighty—proving that even a province famous for steaks can appreciate a delicious bean dish. That's where this supremely easy recipe for (Prairie-inspired) chimichurri black beans comes in.
Prairie-grown ingredients like greenhouse herbs, canola oil (cold-pressed if you've got it!), honey, mustard seeds and more come together for a bright and bold dish that can be assembled in 10 minutes or less. The best thing about this recipe is that you can serve the chimichurri black beans hot or cold, making it perfect for any time of year.
Happy cooking!
Chimichurri black beans
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Place all ingredients aside from salt, black beans, and whole parsley leaves in a medium bowl and stir to combine.
Season to taste with salt before gently mixing in the canned black beans.
If serving warm, place contents of bowl into a medium pan and cook on medium-heat, stirring occasionally until the mixture begins to sizzle, but before beans start to blister and breakdown, about 5-6 minutes.
Stir in fresh parsley leaves before transferring to serving platter.
Enjoy!
- Yield:
- Serves 3-4
- Prep Time:
- 10 minutes