Vaquero Bean
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 have 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.
1 lb bag.
- 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.
All of Steve Sando's (founder and CEO of Rancho Gordon) agricultural pursuits have been driven by a passion for cooking and a frustration with the limited availability of certain ingredients—particularly those native to the Americas. One of the qualities that initially drew him to beans was their indigenous origin. To him, these native ingredients should be familiar, if not commonplace. As American cuisine continues to reinvent itself, they hope to see ingredients, traditions, and recipes from both North and South America play a larger role in that evolution. They love the concept of “The Americas” and believe it is just as essential as the European heritage many people share.