Marinated Medianoche Bean Salad

If we eat with our eyes this one is a feast to behold. The Medianoche is an Ayocote heirloom bean from Mexico and we are so proud to be bringing this rare gem to the United States for the first time. It is one of the most visually jaw-dropping beans I've ever laid eyes on. It seemed only right to give it a recipe that is equally vibrant in color and flavor. 

The Medianoche's earthy, umami-rich depth — that deeply savory thing all ayocotes do so well — is the backbone here. Similar to a Christmas Lima it's big and meaty and creamy on the inside but it holds it's shape thanks to the beautifully shiny seed coat. Traditionally Ayocote beans are enjoyed in brothy soups and stews with lots of chili peppers or smothered in a rich mole. For summer I wanted to balance those earthy notes with bright flavors in a cold salad that is just as comfortable at a beach picnic as it is at a dinner party. The lemon vinaigrette cuts right through it, the red bell pepper brings a fresh, satisfying crunch, and thin-sliced red onion and lemon rounds deliver the zing that turns a good bean salad into a genuinely great one.

Make it ahead (in fact, please do — it only gets better), bring it to the potluck, and prepare to answer a lot of questions about what kind of bean that is.

About the Medianoche

The Medianoche is an ayocote — a large Mexican ayocote heirloom bean with a creamy interior that holds its shape through long cooking. Ayocote beans pre-date the Aztec empire and are one of the oldest beans in existence. They are still grown on small family farms in the fertile volcanic soil of the Puebla region where they originated. There are hundreds of varieites of Ayocote, many with no names, cultivated by the farmers because they work well on their land. Just like a fine wine, the terroir matters for flavor. The Medianoche is grown by the Rivero family in San Pedro Temamatla, a small village in Puebla, Mexico. They use traditional growing practices with no synthetic fertilizer or chemicals and careful crop rotations so that they give back to the land more than they take. Each year after harvest they hand select next season's seed by color, balancing the ratio of black, purple, and cream to keep the mix from drifting toward one dominant color. It's a level of care that shows up in the bag.

A Quick Note on Cooking

Because Medianoches are ayocotes, they need a little more patience than smaller beans. Using the pressure cooker is a great idea (they will take 40 minutes or more depending on the mineral content of your water) or plan ahead — soaking overnight in SALTED WATER (12–24 hours) will significantly reduce your cooking time, and using kombu in the pot is always worth it. If you are not soaking, always salt the water BEFORE you cook for the best texture. The glutamates in kombu deepen the bean's flavor and help soften the outer skin for a better texture all around. The salt makes softens the seed coat of the bean for more even hydration and tastier beans. All it takes is a teaspoon of salt.

See our full guide to cooking heirloom beans for detailed stovetop, pressure cooker, and slow cooker instructions.

Tips & Variations

Make it ahead. This salad is genuinely better the next day. The beans absorb the vinaigrette, the lemon wedges soften, and everything tightens up into something more cohesive and flavorful. Make it the night before if you can.

On the Calabrian chili flakes. They bring a fruity, medium heat that plays really nicely against the apple cider vinegar. If you can't find Calabrian, red pepper flakes will work — just start with less, as they can be sharper.

Add some herbs. Fresh mint or basil folded in alongside the parsley is lovely in summer. Dill works if you want something more assertive.

Make it a meal. A handful of arugula or butter lettuce underneath turns this into a proper main. A spoonful of labneh or a few shavings of parmesan on top if you want to lean into it.

Use the cooking liquid. The Medianoche's cooking liquid is a deep, complex broth worth saving. Thin any leftover salad with a splash of it the next day, or use it as a base for soup.

The Medianoche is grown for us by the Joel Rivero family in San Pedro Temamatla, Puebla, Mexico, through our partnership with La Comandanta — a Mexican mission-based company working directly with small family farms to rescue ancestral bean varieties at risk of disappearing.

Join the waitlist to be notified when Medianoche beans are available.

Marinated Ayocote Heirloom Bean Salad

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Prep Time

3 hours

Cook Time

15 minutes

A vibrant spring and summer bean salad starring Medianoche ayocotes — earthy and creamy — tossed in a bright lemon vinaigrette with crisp red bell pepper and red onion.

Author:

Lisa Riznikove

Ingredients

For The Salad

• 3 cups cooked Medianoche beans, drained and rinsed

• 1 red bell pepper, diced

• ½ red onion, thinly sliced

• 4 thin lemon slices, cut into ⅛ wedges (about ¼ cup)

• ½ cup fresh flat-leaf parsley, roughly chopped

• Flaky sea salt, to finish

For The Marinade/Vinaigrette

• ¼ cup good olive oil

• ¼ cup apple cider vinegar

• 1 clove garlic, finely grated

• ¼ teaspoon Calabrian chili flakes

• ½ teaspoon kosher salt

• Freshly cracked black pepper to taste

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Directions

1. Whisk together the olive oil, apple cider vinegar, grated garlic, Calabrian chili flakes, salt, and a generous amount of cracked black pepper. Taste — it should have mild heat and a bright, tangy backbone.

2. Dice the red bell pepper into small pieces. Slice the red onion as thin as you can. If you use a mandolin use the guide so that you don’t cut the tip of your finger off like I did! Cut 4 thin lemon slices into ⅛ wedges and remove any seeds.

3. Rinse the cooked beans well and drain. Add to a large bowl along with the red bell pepper, red onion, lemon wedges, and parsley. Pour the vinaigrette over and toss gently to coat everything evenly.

4. Let the salad rest at room temperature for at least an hour before serving — overnight in the fridge is even better. The beans soak up the vinaigrette as they sit and the lemon wedges soften and mellow beautifully. It will keep in the fridge for 4-5 days.

5. Before serving, let it warm to room temperature so that the olive oil isn’t solid, taste and adjust seasoning. Finish with flaky sea salt.