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.

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