Rattlesnake Beans
Time: 75 Minutes ・ Difficulty: Medium ・ Serves: 10 People
Packed with magnesium, potassium, and folate (all of which many of us don’t get enough of), plus essential minerals like zinc and iron, beans deliver steady energy and deep nourishment. Their natural antioxidants add an extra layer of protection, supporting everything from cardiovascular health to balanced blood sugar. It’s the kind of whole, grounding food that makes eating well feel effortless.
Ingredients
3/4 teaspoon olive oil
1/2 teaspoon cumin
1 teaspoon chili powder
2 ounces poblano peppers (diced)
10 ounces tomatoes (diced)
2 cups water
14 ounces rattlesnake beans (dry)
1/2 teaspoon salt
1 tablespoon cilantro (chopped)
1/2 teaspoon lemon zest
Instructions
1. In a bowl, cover beans with over 4 inches of water. Soak in the fridge overnight.
2. The next day, drain beans.
3. In a saucepan, heat olive oil over medium. Add cumin and chili powder. Cook for 1 minute to bloom spices.
4. Add water, beans, and salt to the pot. Bring to a boil, then reduce to a simmer.
5. Cook for about 35 minutes or until the beans start to swell.
6. Add cilantro and lemon zest.
Nutrition
| Calories | 62 |
| Carbohydrates | 10 g |
| Protein | 3 g |
| Protein | 3 g |
| Fiber | 3 g |
| Fat | Trace |
| Sodium | 20 mg |