Rashad's Brothy Beans + Avocado Chimi

Chef and Camp Yoshi co-founder Rashad Frazier brought his fire-tested, flavor-packed style to STEELPORT with this hearty and flexible Brothy Beans + Avocado Chimichurri recipe. Designed for the backcountry but just as satisfying at home, this dish reflects Rashad’s camp cooking philosophy: prep smart, cook with purpose, and make every bite count—even off the grid.

Simmered low and slow with fire-seared aromatics, these brothy white beans get a final punch from a vibrant avocado chimichurri built on bright vinegar, fresh herbs, and rich olive oil. Made for big bowls by the fire, it’s the kind of recipe that rewards simplicity, smart knife work, and just the right amount of planning.

Rashad's Brothy Beans + Avocado Chimi

(Built for fire. Built to move.)

What It Is

Brothy white beans cooked slow with fire-kissed lemon, seared onion, and good oil — finished with a punchy avocado chimichurri you fold in right before serving. Simple, heavy, and made for outdoor kitchens.

Ingredients

For the Brothy Beans

• 1.5 cups dry white beans or cannellini beans, soaked overnight (8–12 hours) and drained
• 1 lemon, halved
• 1 small yellow onion, halved
• 4 cloves garlic, finely chopped
• 1 small red chili pepper (or fresno), chopped
• 2 cups veggie broth or water
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• Kosher salt and black pepper to taste

For the Avocado Chimichurri

• 1/4 cup red wine vinegar
• 3–4 cloves garlic, minced
• 1/2 teaspoon sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 packed cup fresh parsley, rough chopped
• 1/2 packed cup fresh cilantro, rough chopped
• 1/2 to 2/3 cup good olive oil
• 1 ripe avocado, rough chopped (folded in at camp)

How To Move

At Home (Prep Before Camp)

Build Your Chimi Base (No Herbs Yet)

• Mix together vinegar, minced garlic, sugar, salt, and black pepper in a small container.
• Do not add herbs or olive oil yet.
• Keep cold until ready to finish at camp.

Prep Your Beans Kit

• Soak dried beans overnight in cold water. Drain and pack.
• Slice your onion and lemon in half.
• Pre-chop garlic and chili if you want to move faster out there.

At Camp

Cook the Brothy Beans

1. Sear the Lemon + Onion:
   • Heat olive oil in a heavy skillet or pot over medium heat.
   • Place lemon halves and onion halves cut-side down and sear until deep golden (about 5–7 minutes).
2. Add Garlic and Chili:
   • Toss in chopped garlic and chili. Stir constantly and cook for 30 seconds to release the aromatics.
3. Deglaze and Simmer:
   • Add soaked, drained beans.
   • Pour in broth or water.
   • Season with smoked paprika, salt, and black pepper.
   • Squeeze the seared lemons into the pot.
   • Simmer low and slow for 30–45 minutes, keeping it brothy.

Finish the Chimichurri

1. Rough chop parsley and cilantro at camp.
2. Stir herbs into the vinegar base.
3. Fold in olive oil and avocado right before serving.

Plate It

• Big bowls of brothy beans.
• Heavy chimichurri spooned over top.
• Optional: grilled bread, rice, or tortillas for the full experience.

Tips

• Herbs go in last to keep the chimichurri bright and green.
• Avocado folds in at the very end to keep the sauce fresh and buttery.
• Let the beans simmer longer if you have time — the broth just gets better.