Rattlesnake beans are a new
hybrid of the Pinto Bean. The name is derived from pods; which are tightly
curled like a resting snake and grow or snake their way around vines and
poles.
Rattlesnake Beans are a small bean, about 3/8 inch long,
with a mild flavor and delicate texture, the markings are the same on the
pods as on the beans themselves.
The color and pattern on the bean is similar, if not
identical to the Pinto. Rattlesnake Beans are differentiated from the
Pinto by their slightly square, blunt shape.
The Rattlesnake Bean is very common in Southwestern
cuisines, including Mexican food. The Rattlesnake Bean can be used in
casseroles, stews and dips.
Rattlesnake beans have a strong, tangy flavor that
stands up to fiery spices.
Recipe
Chipolte
Rattlesnake Chili with sausage
1 T olive oil
½ lb of Chorizo or Italian Sausage
1 sweet white
onion diced
1 ½ T Chipolte
powder
2 t ground cumin
1 bay leaf
1 t. anise seed
1 t ground coriander
1 c crushed tomatoes
2 c cooked rattlesnake beans
1 diced green pepper
2 jalapeno peppers seeded and minced
sea salt
hot ground red pepper
2 T cilantro
Heat the oil in a large heavy saucepan over
moderately high heat until hot but not smoking. Add the chorizo and cook,
turning often, until well browned and cooked through, about 15 minutes.
Remove with tongs and let drain on paper towels. When cool enough to
handle, cut into thin slices.
Add
the onion to the pan and cook, stirring, until softened, about 5 minutes.
Reduce heat to medium and stir in the garlic, chili powder, cumin, bay
leaf, aniseed, and coriander. Cook, stirring, for 5 minutes.
Add
tomatoes and beans, reserved sausage, bell pepper, and jalapenos, season
to taste with salt and ground red pepper.
Reduce
heat and simmer, uncovered, stirring occasionally for 30 minutes. Stir in
the cilantro and serve.
