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Add water, salt, and vegan butter to a pot over medium heat. Bring to a boil. Once the butter is melted, add the brown basmati rice, reduce heat to simmer, and cook according to the package instructions.
Into a food processor*, add all the ingredients for the chimichurri sauce. Blend together well and set aside in the fridge.
In a large skillet over medium heat, add oil. Once heated, add the onions and sauté for 3-5 minutes until softened. Add garlic and stir together, cooking for 30 seconds.
Add seasonings and stir together. Add in black beans and vegetable stock and stir together well. Let cook for 10 minutes.
While waiting, in a small bowl add together the cornstarch and water and then add to the black beans once time is up. Allow to thicken but still be saucy. Remove from heat and carefully remove the bay leaf.
Fluff the rice and add half the Chimichurri sauce to the rice. Add the seasoned black beans on top with any other desired bowl ingredients*. Serve with more chimichurri on the side/top or save the remaining for another recipe.