Rattlesnake Beans

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A slender oval, brown speckled bean, related to the Pinto bean but has a more intensive flavor. Great for stew or Casseroles. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean. Rattlesnake Beans with Bacon 2 lb. Pounds of Rattlesnake Beans 3 quarts of water 1 1/2 cups chopped yellow onions 1/4 pound thick-sliced smoky bacon, chopped 1 tablespoon unblended medium-hot powdered red chilies 3 garlic cloves, peeled and chopped Salt to taste Rinse and pick over beans. Soak overnight in water. Drain, cover with water. In a large pot combine the rinsed beans, 3 quarts of water, the onions, bacon, powered chilies, and garlic. Bring to a simmer, then partially cover and cook, stirring occasionally, for 2 hours. Stir in 4 tablespoons salt and cook until the beans are very tender and their broth is very thick, another hour or more. Adjust the seasoning and serve immediately. The beans can be prepared several days in advance and will improve upon resting. Cool completely, cover, and refrigerate. Rewarm the beans over low heat, stirring often, until simmering. Makes about 6 Servings

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