Rancho Gordo Vaquero Bean
Vaquero Bean is a classic chili bean that holds its shape through long, slow, cooking and exudes a generous, dark, rich broth.
A really lovely cousin to the Anasazi bean, Vaquero has intriguing black and white markings, not unlike an appaloosa horse might don. The flavor is somewhat like the Anasazi but it’s a little lighter. The real fun is the inky, black pot liquor. It looks cool and tastes great.
Cooking Suggestions: Chili, salads, soups, casseroles, dips, pot beans
Size: 1 Lb Bag
From The Rancho Gordo Kitchen: Light and just slightly potato-like, they keep their shape and would be one of our first choices for a chili bean. We also enjoy them as a classic charro bean, cooked simply and then finished with bacon, tomatoes, and maybe a little stale beer.
- ABOUT THE BRAND
Rancho Gordo was founded by Steven Sando.
- HOW TO USE
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.