Rattlesnake Snap Bean​

$2.00

  • Pole bean
  • Vines grow to 10 feet
  • Drought resistant
  • Snap bean
  • 150 Seeds/25g

Item Details

(aka Preacher Bean) Distinctive dark green pods streaked with purple grow up to 8″ long. Light buff seeds splashed with dark brown, resembling a rattlesnake’s coloration. Very fine flavor. Vines grow vigorously to 10′. Good resistance to drought. Pole habit, snap, 60-90 days. ±1,400 seeds/lb.

History of the Plant

Further historical info states that Rattlesnake beans hail from the Southwestern United States, in particular the Hopi Indians and sown with the aid of Kokopelli, a mythological being associated with fertility and germination This variety of bean is drought resistant and perfect for sandy soils

Learn How to Grow Rattlesnake Snap Bean

Direct Seed: 2" Apart

Seed Depth: 1"

Support: Trellis, tepee, or fencing

Light: Full Sun

HVO Seeds Package

HVO packages our seeds in custom-made foil packets to keep moisture out and extend the seed life. Some of our Foil Packets have a zip-lock seal to maintain freshness. We also insert a silica gel anti-moisture packet in each foil packet.

Growing Media

01

Growing

More of the history of Rattlesnake beans shows they are relatives of Pinto beans. That means they are most prolific in hot zones. When growing these beans, choose a location where they will have plenty of room, as the vines can get up to 10 feet long.

02

Harvest

Before the seeds bulge and beans snap easily. Pick continually every 2-3 days to prolong production.

03

Light

Grow in light, well-drained soil, provide adequate, even moisture, especially at flowering time. Dry soil can result in low yields and fibrous pods. 

Care

01

WATER

Requires moderate levels of water: approximately 1″ per week. Keep soil evenly moist but not soggy. This is particularly important in the early stages of growth as overwatering the seeds can cause damage and decrease your germination rates.

02

fertilize

Do not over-fertilize with nitrogen which results in a surplus of foliage and low, delayed pod growth.

03

heat

After the last frost with soil temperatures above 60ºF.  Sow 3- 4” apart for trellis/pole growth. Planting in soil under 60ºF results in poor germination. 

04

Harvest

Pick young, full size pods when smooth and crisp. Pods are over mature once the beans start to form. Harvest regularly for a constant supply. Scarlet Runner Pole Beans will produce abundant, gorgeous red flowers if the beans are continually picked.

05

Planting

Plant 2 inches deep on slight hills around poles or teepees spaced at 16 inches apart. Grow 4-8 seeds on each hill. Space 3 inches apart if growing on a fence. Sow after all danger of frost has passed and the soil is warm (18 degrees C).

Nutrients

01

NUTRITIONAL

Each serving contains Calories 66, Fat 2.6 g, Protein 2.4 g, Carbohydrate 10.1 g, Fiber 4 g, Sodium 365 mg, Calcium 49 mg.

02

MEDICINAL

People always look for vegetables which not only have a sweet taste but also want to use them as an alternative of medicines. You will be able to find a number of vegetables which are full of vitamins and calcium which are suggested by doctors to eat to make immunity and other internal systems more stable. “Rattlesnake beans” is one of them

Amazing Recipes of Rattle Snake Beans (Coming Soon)

Greenhouse to Your House
3.3/5

Gorgeously mottled when raw, rattlesnake beans turn green and lose their unusual appearance once cooked. Use any olives that you have on hand for this dish.

3.2/5

Soak beans overnight in water. Drain the next day. Place soaked, drained beans in a large pot. Add all remaining ingredients. Stir well, cover pot and bring to a simmer. Cook for about 1 hour and 45 minutes, stirring occasionally, until beans are tender. Adjust seasonings as desired. May cook in a slow cooker at medium for 4 hours.

2.3/5

The beans in this stir-fry are delicious, but replace them with in-season asparagus and it is even more wonderful. 

4.5/5

Pan-fried green beans, or haricot verts if you prefer French, can be spectacular even when prepared simply. These are blanched, drained, tossed in some butter and garlic, and sautéed.

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