Rattlesnake Beans with Onions and Peppers sounds delicious – just kidding. Don’t worry there are no actual rattlesnakes involved in this recipe. The name comes from the streaky pattern the rattlesnake beans develop as they mature, which supposedly resembles a pattern on a rattlesnake. These heirloom beans have more appetizing and less ominous name in Azerbaijani language – lobya. The best time to cook these beans is when they are in their ‘snap bean’ stage before their shells harden.
I made this summer dish with my mother while I was in Baku at the beginning of lobya season. The beans had bright green color and purple streaks, a sign of freshness. Very filling, these delicious beans will keep you satiated and content until your next meal.
Prep: 15 min Cook: 40 min Total: 55 min
1 lbs beans, tips removed and chopped
1 medium onion, chopped
1 Anaheim or bell pepper, chopped
1 tomato, peeled and chopped or 1 tbsp tomato paste (optional)
2-3 tbsp butter or olive oil
salt and pepper to taste
water to cover beans, plus 1/2 to 1 cup for later
1/4 to 1/2 cup cilantro, dill, and parsley, chopped
1 cup sour cream or Greek yogurt
2 to 3 cloves garlic, minced
salt to taste
Place the beans and salt in a pan and cover with water. Bring to a boil. Lower the heat and cook for 15-20 minutes. Drain the water and set aside.
Heat the oil over medium heat. Add the onions and saute until translucent for about 5 minutes. Add the pepper and cook for another 3 minutes. Then add the tomato and cook for 2 minute. Stir in the beans. Add the water (adjust the amount of water to your liking), salt, and pepper and cook for 10 minutes. Add in the herbs 2 minutes before removing the dish from the burner.
Mix the garlic, salt and yogurt in a small bowl.
Serve with a dollop of the dressing.