The Bean Book from the Rancho Gordo Kitchen
The Bean Book from the Rancho Gordo Kitchen
From Steven Sando, the founder of...
From £30.00 GBP
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A classic chili bean that holds its shape through long, slow, cooking and exudes a generous, dark, rich broth. The Heirloom Bean Co sources these and a range of other Phaseolus beans from North American bean specialist Rancho Gordo, founded in the early 2000s by Steve Sando to preserve and promote traditional and rare bean varieties of the Americas. |
A really lovely cousin to the piebald red-and-white Anasazi bean, Vaquero have intriguing black and white markings that recall a Friesian cow. The flavour is reminiscent of the Anasazi, but a little lighter. The real fun is the inky, black pot liquor. It looks cool and tastes great.
Images & cooking instructions © Rancho Gordo Inc.
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Kitchen Suggestions
Chili, salads, soups, casseroles, dips, pot beans. Light and just slightly potato-like, Vaqueros keep their shape and would be one of our first choices for a chili bean. We also enjoy them as a classic charro bean: the heart of this fabled Mexican cowboy stew, cooked simply and finished with bacon and tomatoes, plus maybe a splash or two of light beer.
Cooking these beans - the Rancho Gordo method
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Recipe ideas
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Ingredients
Vaquero Beans
Similar to: Black Calypso
Latin name: Phaseolus vulgaris
Country of origin: USA
Sold in resealable 1lb (453g) bags
