Vaquero Bean
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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.
Cooking Suggestions
From the Rancho Gordo Kitchen
Cooking Instructions
Similar to
Black Calypso
Latin name
Phaseolus vulgaris
Country of origin
USA
""
Rob Patronite and Robin Raisfeld
New York Magazine
CUSTOMER REVIEWS
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Verified Customer Reviews
A mild bean.
This is a beautiful bean to look at & retains its colors even after a long, slow simmer. It's not my favorite of the Rancho Gordo beans -- it doesn't have much flavor. It's milder, even, than the Rancho Gordo pinto (the king of pintos).
For me, the real test of a Rancho Gordo bean is making Steve's Sopa Campesina, a recipe that requires only onion, water, and a tiny bit of oregano. Nearly all the RG beans I've tried pass the Sopa Campesina test -- the beans having enough flavor to m...
Review on 18/01/2019
New Favorite!
Used the Vaquero for my Tuscan Kale & Bean Soup. They were wonderful! The broth was so rich and the soup was delicious. I used to use Cranberry Beans but will never go back. I encourage you to try them.
Review on 01/04/2019
vaya, vaqueros
Wow, these vaqueros knocked my socks off. Cooked them plain, no soak, with only salt added afterwards. Served as a side with enchiladas, but the beans stole the show. Amazing flavor and texture, and I LOVE that the pattern remains after cooking.
Review on 11/07/2019
Great beans
I finally bought a bag of RG beans after seeing folks rave about them everywhere. They did not disappoint! Cooked them with the method listed on the website and stirred in 2 tps of salt at the end of cooking. They are the most flavorful beans I have ever cooked.
Review on 14/07/2019
Stunning
This is one of the tastiest and most beautiful beans that I have ever had. The texture was creamy and the colors held up through the cooking process in my pressure cooker. I used carrot, celery, onion, garlic, bay leaf and some fresh cracked black pepper for seasoning. I made the whole pound. I ate them several ways ... As is, with broccoli rabe, with spinach and with barley. My only regret was having only bought one bag to try. I will not make that same mistake again!
Review on 11/11/2019
