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Rattlesnake Beans

1.75 - 10 lbs

Starting At $28

  • Includes Ground Shipping
    • All perishable products (such as meat or seafood) are sent with gel packs via
      either Fedex Priority or Fedex Standard overnight. Almost all non-perishable
      items (such as dried mushrooms or dried peppers) are sent via FedEx Ground
      or UPS Ground, which takes 2-7 business days for delivery. A few items
      are shipped via regular mail. The shipping method for each item is noted on
      each item page.

      Items that ship via Ground can be upgraded to overnight shipping (for a fee)
      by contacting us immediately after placing your order.


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Size: Choose 1.75lb jar or 10lb bag.
Rattlesnake beans, a small, more flavorful (almost tangy) relative of the pinto bean, are light brown with dark speckles.  They get their name from the curious coiled snake-like shape of the pods in which they grow.

*Kosher: 10 lb sizes are marked kosher. Smaller packages are not currently marked kosher (but are certified).

Dried rattlesnake beans are best stored in an air-tight container in a cool, dry place.

Rattlesnake beans are most often used in Southwestern dishes, but also work well with Latin American cuisine.  They can be used in stews, casseroles & flavorful bean purees (try them in bean dips!).

Basic Cooking Technique:
Dry rattlesnake beans must be soaked overnight & rinsed prior to cooking.  To cook them on the stove, put them in a pot and cover them with water until they are about an inch deep.  Bring the water to a boil, and cook for three minutes.  Reduce the heat to a simmer and cover, continuing to cook until the beans are tender.  Rattlesnake beans triple in size during the cooking process, so each cup of raw rattlesnake beans becomes three cups when cooked.

How to Soak & Cook Dry Beans
Bean Recipes

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