COMING SOON!

Chimichurri is a classic herb sauce associated with Argentina and Uruguay, where it’s often served alongside grilled foods at an asado—a meal built around cooking and gathering at the fire. Parsley, oregano, garlic, oil, and vinegar are common ingredients, but recipes vary. Its exact beginnings—and even the origin of its name—are uncertain, so the colorful stories about who named or invented it are best treated as folklore, not settled history. 

Green beans have a much older agricultural story. They’re the young, edible pods of the common bean, Phaseolus vulgaris—the same species grown for dry beans. Common beans were domesticated in the Americas more than 7,000 years ago. Research has long pointed to separate domestication in Mesoamerica and the Andes; new genetic research is refining that picture, including evidence for an early center in Mexico and a possible third domestication site in the northern Andes. 

This recipe brings those histories together in a fresh way: South American chimichurri’s bright herbs and vinegar meet a crop with deep roots in Indigenous American agriculture.