Rattlesnake beans (Phaseolus vulgaris) are related to the Pinto Bean. The name is derived from the bean pods, which grow in a coiled shape resembling a snake. Rattlesnake beans are small, about 3/8 inch long, with a more assertive flavor than their pinto relatives. The beans are light brown with mahogany or dark brown speckles.
Rattlesnake Beans are wonderful in casseroles, stews and dips.
Soak overnight in plenty of water. Drain, rinse and place in a large pot that has a lid. Add enough water to cover beans by 1 inch. Bring to a boil for 3 minutes, reduce heat and simmer, covered, for 45 minutes until tender. One cup dry yields 3 cups cooked.