Made this for a Venezuelan potluck, and it was a huge hit with everyone there. My only regret is that I didn't double the batch, because it disappeared fast. Found a version of this recipe online and adapted it to fit the Ayocote Negros & ingredients I had on hand.
A Note on Ayocotes
I love the whole Ayocote family, not just the negro variety. Ayocote negro, medianoche, blanco, patachete, morado - they're all worth seeking out, and each brings something a little different to the table. Negro and medianoche are both deep, dark beans with a rich, almost chocolatey flavor, while blanco is milder and creamier. Patachete has a beautiful mottled look and a slightly earthier taste, and morado leans a bit more delicate. What they all share is that large, meaty texture that holds up really well in salads and stews without falling apart.
Ayocotes are actually related to Scarlet Runners, which happen to be my personal favorite bean. You can see the family resemblance in the size and the sturdy texture, though Scarlet Runners have their own distinct flavor and that gorgeous color when fresh. If you like working with one, it's worth trying the other.
Cooking Tips
Ayocote beans benefit from a long soak, ideally overnight, since their size means they take longer to cook through than smaller varieties. Simmer them low and slow rather than boiling hard, and check for doneness a little earlier than you'd expect, since overcooked Ayocotes can start to split their skins. If you're charring your own corn for a recipe like this, a hot cast iron skillet or a direct flame works better than the oven for getting real color and smokiness. Let everything, beans included, cool to room temperature before combining with a vinaigrette; otherwise the dressing won't cling properly, and the flavors won't have a chance to develop.
Ingredients
Cooked Ayocote Negro beans
Charred and smoked corn
1 jalapeño, charred and chopped
Cherry tomatoes
1 red bell pepper
1 small red onion, diced
Cilantro
The Dressing
Garlic oil
Red wine vinegar
Salt and pepper
The Closest to Instructions That You're Going to Get:
I started by charring the corn and jalapeño on our smoker to get some smoky flavor and caramelization, then chopped them both up once they'd cooled. From there, I combined them with the cooked beans, cherry tomatoes, red bell pepper, and diced red onion in a large bowl. I dressed everything with cilantro, garlic oil, red wine vinegar, salt, and pepper, then tossed it all together.
The key step here was letting it marinate for a full 24 hours in the fridge. That resting time really lets the vinegar and garlic oil work their way into the beans and vegetables, and the flavors come together in a way that a quick toss just can't replicate.
What We Ate It With
At the potluck, it ended up being served alongside fajitas, plantains, and the best mystery green sauce I ever had. Oh, and lots of fresh tortillas.
