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.
3 comments:
WOW! I did not know that, we ate pintos growing up, so I am going to look for these, what a great post, going over to read the other now!
I grow dry beans too. Last year It was Kidney beans and this years we are trying a Heirloom called Butterscotch. These beans are from the 1860's, and were grew in Vermont for making bake beans. I can't wait to make my own bake beans useing them. I might have to try some rattle snakes too.
I need to try and eat more beans. My parents didn't eat beans. I never liked them, but I'm trying to include them in meals now. :)
I do like green beans, so I might try looking for these rattlesnake beans.
Post a Comment