A dramatic black-and-white bean whose markings suggest the spotted hides of cattle, hence the name vaquero, Spanish for cowboy. Beneath that striking exterior is a creamy, substantial bean with an earthy flavor and a satisfying texture. Vaqueros hold together well in long-simmered dishes and make an especially good pot of chili, where their dark cooking broth adds depth. A handsome alternative to pinto beans, with a little more personality on the plate.