Rattlesnake Beans have variegated tan to reddish-brown skins streaked and speckled with mahogany or dark brown, similar to their relative the pinto bean. The menacing name comes from the way the red-streaked green pod grows, in a curved or coiled shape resembling a snake.
Carefully sort beans, and rinse thoroughly. Soak overnight in cold water. Drain and rinse. Return to pot and cover by 2 inches with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer 45 minutes to 1 hour, until tender.
Storage & handling
Store in a dry, cool place.
Rattlesnake Beans (Phaseolus vulgaris) are related to the pinto bean, with similarly variegated tan to reddish-brown skins that are streaked and speckled with mahogany or dark brown. The menacing name comes from the way the red-streaked green pod grows, in a curved or coiled shape resembling a snake. On the larger side, Rattlesnake Beans are about 1/2-inch long with a blunt shape. They have a more assertive flavor than pintos, and are a great substitute for the more common pinto in dishes such as chili, refried beans or casseroles.
Rattlesnake Beans are members of the larger family of legumes, plants used for their edible seeds and pods that boast a high nutrient density with low-maintenance production and storage. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
Believed to have originated in Peru, beans were spread through trade throughout South and Central America, later being introduced to Europe in the 15th century by Spanish explorers. Known as a quality, inexpensive source of protein and nutrition, they have become diet staples in many cultures and are now widely produced in Asia, Europe and North America.
This Southwestern-inspired stew utilizes our flavor-rich Rattlesnake Beans, named for the way their bean pod grows in a coil. This hearty dish is wonderful topped with shredded cheese and a spoonful of sour cream.