Don’t be fooled by their rough and tough name. Rattlesnake Pole Beans are a delicious treat. Their pods have delicate purple striped markings. And their beans are spotted.
The first recipe below uses the fresh beans, pods and all. For the second recipe, set your beans aside until the pods mature. Once mature, you can easily shell the beans for the Preacher Bean recipe below.
Rattlesnake Beans with Olive Tapenade:
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds rattlesnake beans, trimmed and cut into 1-inch pieces
1/4 cup kalamata olives, pitted
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons grated lemon rind
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons extravirgin olive oil
1 garlic clove, chopped
1 medium shallot, peeled and quartered
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook 25 minutes or until beans are tender. Drain.
Place olives and remaining ingredients in a food processor; add remaining 1/2 teaspoon salt. Process until finely chopped, scraping sides of bowl occasionally. Combine beans and olive mixture in a large bowl; toss well.
1 sm pot of Rattlesnake Pole Beans
Choice of meat (Sausage, Ham). Can be eliminated.
1 md Onion, chopped
1/8 ts Garlic salt
Red pepper, ground, to taste
Salt to taste
Shell beans from pods. Soak beans overnight. The next day, bring soaked beans to a boil and drain. Cook for 45 minutes. Saute meat, add meat, onion, and seasonings to beans. Continue to cook until beans are tender.