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Ingredients
Chimichurri
Method
1.Place beans in a large bowl; cover with cold water. Stand overnight. Drain well.
2.Cook beans and garlic in a large saucepan of boiling water for 1½ hours or until very tender. Drain well.
3.Blend or process beans, garlic, juice and the water until smooth. Season with pepper to taste. Transfer to a small bowl, cover to keep warm.
4.Meanwhile, make chimichurri, combine ingredients in a small bowl; mix well. Season with pepper to taste.
5.Slice beef; serve with bean puree, chimichurri and combined watercress and onion.
You will need 1 1/2 cups cooked beans. You can use 60g baby rocket leaves (arugula) instead of watercress, if you like.
Note
