{"product_id":"rancho-gordo-vaquero-beans","title":"Rancho Gordo Vaquero Beans","description":"\u003cp\u003e\u003cspan style=\"color: #ffffff;\"\u003eQB 30067 030067\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA classic chili bean that holds its shape through long, slow, cooking and exudes a generous, dark, rich broth. \u003c\/p\u003e\n\u003cp\u003eA 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. \u003c\/p\u003e\n\u003cp\u003eCOOKING SUGGESTIONS\u003cbr\u003eChili, salads, soups, casseroles, dips, pot beans\u003cbr\u003e\u003cbr\u003eFROM THE RANCHO GORDO KITCHEN\u003cbr\u003eLight 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.\u003cbr\u003e\u003cbr\u003eCOOKING INSTRUCTIONS\u003cbr\u003eCheck 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 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.\u003c\/p\u003e","brand":"Rancho Gordo","offers":[{"title":"Default Title","offer_id":45423121236083,"sku":"VAQU","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/9893\/8995\/files\/rancho-gordo-vaquero-beans-1110727257.jpg?v=1788189262","url":"https:\/\/katora.store\/products\/rancho-gordo-vaquero-beans","provider":"KATORA","version":"1.0","type":"link"}