A classic chili bean that holds its shape through long, slow, cooking and exudes a generous, dark, rich broth.
Suggestions: Chili, salads, soups, casseroles, dips, pot beans
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.
Vaqueros are what we suggest when customers are looking for Anasazi beans (which we don't grow). They are light and just slightly potato-like but 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.
Vaqueros are also known as Orca beans but so are several other beans. Vaquero really look like horses more than whales!
Cooking suggestions: Use in pot beans, chilis, and stews.
Latin name: Phaseolus vulgaris
Country of production: USA
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