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Rattlesnake Beans

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.

  • About 1/2-inch long

  • More assertive flavor than pintos, they're a flavorful substitute in chili, refried beans or casseroles

  • High in protein and fiber

  • D'allesandro
    Price: $0.00
    $0 / Ounce

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    Suggested uses

  • Perfect for creamy bean soups or chowders

  • Makes velvety refried beans and pureed dips

  • Use in chili in place of pinto beans to add richer flavor

  • Delicious combined with flavorful, bold seasonings like bacon, chiles, chile powders, cumin and smoky paprika

  • Basic prep

    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.

    Classic recipe

    Rattlesnake Bean Stew with Jalapeño Chiles

    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.