Rattlesnake Bean
Rattlesnake Beans are Pinto bean hybrid, have a slender oval, reddish-brown skins & speckled that resemble the markings of a rattlesnake. When cooked, it has a distinctive earthy flavor,and delicate fine texture. Used in baked beans, casseroles, chili, dips, purées, refried beans, stews, salads and soups.
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). 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
Product Information
Product Information
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Shipping & Returns
Rattlesnake Bean
Rattlesnake Bean
Rattlesnake Beans are Pinto bean hybrid, have a slender oval, reddish-brown skins & speckled that resemble the markings of a rattlesnake. When cooked, it has a distinctive earthy flavor,and delicate fine texture. Used in baked beans, casseroles, chili, dips, purées, refried beans, stews, salads and soups.
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). 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
Original: $14.99
-65%$14.99
$5.25Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Rattlesnake Beans are Pinto bean hybrid, have a slender oval, reddish-brown skins & speckled that resemble the markings of a rattlesnake. When cooked, it has a distinctive earthy flavor,and delicate fine texture. Used in baked beans, casseroles, chili, dips, purées, refried beans, stews, salads and soups.
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). 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
