Vaquero Bean
A classic chili bean that holds its shape through long, slow, cooking, the Rancho Gordo Vaquero Bean exudes a generous, dark, rich broth.
A lovely cousin to the Anasazi bean, Vaqueros have intriguing black and white markings, and a light, delicate flavor with a somewhat potato-like texture. They keep their shape and would be one of our first choices for a chili bean, or enjoyed as a classic charro bean, cooked simply and then finished with bacon, tomatoes, and a dash of stale beer. The real fun is the inky, black pot liquor—which not only looks cool, but also tastes great.
Suggested uses: chili, salads, soups, casseroles, dips, pot beans
Take a look at Rancho Gordo's Basic Bean Cooking for handy cooking and storing tips, then check out The Rancho Gordo Heirloom Bean Guide for more information and recipes.
Ingredients: vaquero beans
Made by: Rancho Gordo
Made in: USA
Specifications:
- 1 lb. bag
- Latin name: Phaseolus vulgaris
Use: Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables 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.
Further Reading: Founded by Steve Sando in 2001, Rancho Gordo is dedicated to preserving heirloom beans and Indigenous ingredients from the Americas. What began as a passion for growing and sharing unique beans has grown into a partnership with small farmers in the U.S. and Mexico, delivering exceptional ingredients while supporting sustainable agriculture and celebrating the region’s rich culinary traditions.
Discover more delicious heirloom beans and grains in our full Rancho Gordo collection.
