Rattlesnake Beans are a Pinto bean hybrid, have a slender oval, reddish-brown skins speckled with mahogany or dark brown, resemble the markings of a rattlesnake. When cooked, it has a distinctive earthy flavor, more than pinto and delicate fine texture.
Rattlesnake Beans are good for baked beans, casseroles, chili, dips, purées, re fried beans, stews, salads and soups. Used predominately in Tex-Mex cuisine.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 45-60 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil, salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans