Friday, May 28, 2010
Rattlesnakes for lunch -- beans, that is
On first glance, you might think they're pintos, but they're not. Pintos have a lighter background and are smaller. Once these are cooked, they are the size and color of a cooked kidney bean, although the texture is somewhere between a kidney and a pinto bean. They're not as soft as a pinto bean, but not as firm as a kidney bean.
Yesterday I decided to make chili for lunch, and we used the rattlesnake beans instead of pintos or kidney beans. Everyone loved them, and I told Mike we need to plant a lot more this year!
For more on last year's green beans, you can check out this post.