RATTLESNAKE CLIMBING GREEN BEAN

The name "Rattlesnake" refers to the distinctive appearance of this bean's pods. The long, ridged pods have patterns that resemble the scales of a rattlesnake, hence the name.

The name also evokes a connection to American wildlife and the landscapes where these beans are traditionally grown. Variety names like this are often influenced by elements of nature or visual characteristics that make them memorable, and Rattlesnake fits right into that tradition.

The Hopi have been growing these beans for centuries, but it is difficult to pinpoint a precise date for the specific introduction of the Rattlesnake bean. Hopi First Nations farming practices date back over 2,000 years, and they have always grown a variety of beans, adapting them to the conditions of their arid environment.

The connection between Kokopelli and beans, including the Rattlesnake, is more symbolic and cultural, representing the importance of fertility in agriculture. Kokopelli is an important mythological figure in Native American cultures, particularly among the peoples of the Southwestern United States, such as the Hopi and Pueblo. He is often depicted as a flute-playing man with a hump on his back, symbolizing fertility, agriculture, and prosperity.

The Rattlesnake bean itself was popularized more recently, notably in the 19th century, in the context of American culture, but its development may well be rooted in older agricultural practices of the Hopi, Navajo, and Pueblo First Nations.

Rattlesnake climbing green beans, like other varieties of green beans, have several health-promoting properties. Although they are not traditionally used medicinally, their nutritional value contributes to a balanced diet. Here are some of their properties:

• Medicinal and nutritional properties:
  Nutrient-rich: They are an excellent source of vitamins A, C and K, as well as folate, which is important for cellular health.
• Antioxidants: Green beans contain antioxidants, which help neutralize free radicals in the body, reducing the risk of chronic diseases.
• Fiber: They are high in dietary fiber, which promotes good digestion and can help maintain a healthy weight by providing a feeling of fullness.
• Low Calorie: Their low calorie content makes them a great choice for those looking to lose or maintain weight.
• Heart health: Due to their fiber and antioxidant content, they can contribute to cardiovascular health by reducing cholesterol and improving blood circulation.
• Blood Sugar Regulation: The fiber found in green beans can also help stabilize blood sugar levels, which is beneficial for people with diabetes.

Traditional use
Although green beans are not specifically used for medicinal purposes in indigenous traditions, their inclusion in a balanced diet can contribute to overall health and well-being.

Traditionally, Rattlesnake climbing green beans can be prepared in a number of ways, showcasing their flavor and texture. Here are some classic cooking methods:

Traditional cooking methods:
Sautéed:

Preparation: Heat olive oil or butter in a frying pan.
Cooking: Add the chopped green beans, and sauté for about 5 to 7 minutes until crisp-tender. Season with salt, pepper, and optional garlic or onions.
Steam :

Preparation: Place the beans in a steamer basket over a pan of boiling water.
Cooking: Cover and steam for 5 to 10 minutes, until tender. Serve with a little butter or olive oil.
Boiled:

Preparation: Bring a pot of salted water to the boil.
Cooking: Add the green beans and cook for 3 to 5 minutes. Drain and refresh under cold water to stop the cooking.
Stew:

Preparation: In a large saucepan, brown meat (such as chicken or beef) with vegetables.
Cooking: Add green beans and simmer with broth or tomatoes until all ingredients are tender.
Salad :

Preparation: Blanch the green beans in boiling water, then cool them.
Assembly: Mix with other fresh vegetables, nuts, cheese and a light vinaigrette.

Traditional recipe:

• Navajo and Pueblo Beans with Corn and Squash
  Ingredients :
  1 cup beans (ideally Rattlesnake beans or other varieties)
  1 cup fresh corn or kernels (or canned corn)
  1 cup squash (such as butternut squash), diced
  1 onion, chopped
  2 cloves garlic, minced
  2-3 cups broth (chicken or vegetable)
  Salt and pepper to taste
  Spices (such as cumin or chili powder, depending on your preference)
  Fresh coriander or parsley for garnish (optional)
  Instructions :
  Preparing the beans:

If using dried beans, soak them for at least 6 hours or overnight. Drain and rinse.
Cooking beans:

In a large saucepan, add the beans and cover with water. Bring to a boil, then reduce the heat and simmer for about 30 to 40 minutes, until tender. Drain and set aside.
Brown the vegetables:

In the same pan, add a little oil and sauté the onion until translucent. Add the garlic and cook for another minute.
Add the squash and corn:

Add the diced squash and corn. Cook for about 5 minutes, stirring occasionally.
Add beans and broth:

Stir in cooked beans and broth. Add salt, pepper and spices of your choice. Simmer for 15 to 20 minutes, until all ingredients are well combined and heated through.
Serve :

Serve hot, garnished with fresh cilantro or parsley if desired. This dish can be accompanied with bread or tortillas.

Notes:
This dish embodies the spirit of Navajo and Pueblo cuisines, using local ingredients and emphasizing simple, nourishing cooking methods. Beans, corn, and squash are often referred to as the “Three Sisters,” a traditional growing method that symbolizes harmony and complementarity.

Tip and trick:

• Sunlight: Beans need at least 6 to 8 hours of sun per day. Choose a sunny location in your garden.
  When to sow: Plant bean seeds after the last frost, when the soil has warmed to about 15-20°C. This is when the lilacs are in flower towards the end of May.
• Stakes or trellises: Pole beans can benefit from support, such as stakes or trellises, to help them climb and improve air circulation. You can also grow them near corn; this will act as a stake.
• Regular Moisture: Water regularly, especially during dry spells. Avoid overwatering, as this can cause root rot.
• Companion Cropping: Plant beans with companion crops such as corn and squash to take advantage of the “Three Sisters” system, which promotes mutual growth and improves soil fertility.
• They can be harvested young at 65 days and eaten fresh or harvested when fully ripe at 80-90 days and dried for the winter.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

• Species: Phaseolus vulgaris
• Sowing: Early April (under cover, outdoor greenhouse) or early May indoors
• Seeds: 2 seeds per pot, beginning of May and put the plants in the ground at the end of May, beginning of June
• The pots will be ready to plant at the beginning of June.
• Or sow in open ground towards the end of May
• Sowing depth: 2-3 cm
• Germination time: 5-13 days
• Soil: Slightly acidic, humus-rich, loose, fresh and well-drained
• Location: Requires very hot cultivation and plenty of sun
• Spacing between plants: 15-20cm
• Height at maturity: 200-300 cm
• Maturity: 65-80 days | Productive
• Seed per envelope: +/- 40

Our seeds are guaranteed for the year of purchase.