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.

16oz. Package

Recipe as shown in Picture: Rattlesnake Bean Stew with Jalapeno 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.

Prep time: 15 min

Cook time: 30 min

Total time: 45 min

Ingredients:

• 2 Tablespoons Canola Oil

• 1 Onion, 1-inch dice

• 3 Cloves Garlic, roughly chopped

• 1 Can Stewed Tomatoes (14 Oz.)

• 2 Cups Frozen Sweet Corn

• 1 Can Tomato Sauce (8 Oz)

• 2 Fresh Jalapeno Chiles, seeded and minced

• 1/2 Teaspoon Ground Cumin

• 1/2 Teaspoon Chili Powder

• 2 Cups Rattlesnake Beans, cooked

• Kosher Sea Salt Flakes
  

• Ground Black Peppercorns
  

• Shredded Jack Cheese (Optional)

• Sour Cream (Optional)

• Kosher Sea Salt Flakes
  

Directions:

1. Heat oil in stock pot over medium-high heat. Add garlic and onions and cook until onions are translucent, about 5 minutes.

2. Add all remaining ingredients except cheese and sour cream. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.

3. If stew is too thick, add water or stock to achieve desired thickness. Season to taste with salt and black pepper. Serve garnished with shredded cheese and sour cream, if desired.

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.

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

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

Non-Perishable