Rancho Gordo Vaquero Beans

QB 30067 030067   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 SUGGESTIONSChili, salads, soups, casseroles, dips, pot beansFROM THE RANCHO GORDO KITCHENLight and just slightly potato-like, 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.COOKING INSTRUCTIONSCheck 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