Chef Shellie Kark has a really neat looking cooking program at her website, Kitchen Cue. It's worth checking out. Shellie was nice enough to share her Scarlet Runner recipe and it looks like the perfect dish as the bettter weather approaches. 
SCARLET RUNNER BEANS WITH FETA VINAIGRETTE, CILANTRO AND FRESH TOMATOES Yield: 4 servings 2 c. scarlet runner beans, soaked 6-12 hours Olive oil 1 small onion, roughly chopped 1 carrot, peeled, roughly chopped 1 celery stalk, roughly chopped 1 heaping t. dried oregano Salt Vinaigrette ½ t. oregano 1 clove garlic, finely minced ¼ t. salt Freshly ground pepper, to taste 3 T. red wine vinegar 1 t. lime juice ¼ c. plus 1 T. olive oil ½ c. finely crumbled Feta cheese Approx. 2 T. bean liquid, to thin dressing 2 T. chopped cilantro 2 small tomatoes, finely chopped, tossed with salt, pepper and lime juice Prepare the beans in classic Rancho Gordo style. Place the beans and their soaking water in a pot and add enough water so they are covered by at least 1 inch. Begin to bring the beans to a boil over medium-high heat. While beans are coming to a boil, place a thin film of olive oil in a medium sauté pan. Heat over medium heat and add onions, carrots and celery. Stir to coat vegetables in oil and sauté until just tender. Stir in oregano and cook until fragrant. Gently add vegetables to beans and stir. Bring beans to a boil and skim off any foam that rises to the top. Reduce the heat so the beans are just at a simmer, cover and cook until tender. Add boiling water if the beans need more liquid to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt to the beans once they have reached a tender stage. For the vinaigrette: In a medium bowl combine oregano, garlic, salt, pepper, vinegar and lime juice. Add the olive oil in a slow steady stream, whisking continuously. Whisk in Feta cheese and thin vinaigrette with some water or bean cooking liquid. Pour beans into a container or bowl and with a slotted spoon, remove and discard the vegetables. Beans can be cooled in their liquid or served warm. To compile salad, drain beans from cooking liquid and toss them with the feta vinaigrette and cilantro. Season with salt and freshly ground pepper and serve topped with freshly dressed tomatoes. Beans can be stored in the refrigerator in their liquid for 3 days. Recipe provided by: Chef Shellie Kark KitchenCUE www.kitchencue.com
SCARLET RUNNER BEANS WITH FETA VINAIGRETTE, CILANTRO AND FRESH TOMATOES Yield: 4 servings 2 c. scarlet runner beans, soaked 6-12 hours Olive oil 1 small onion, roughly chopped 1 carrot, peeled, roughly chopped 1 celery stalk, roughly chopped 1 heaping t. dried oregano Salt Vinaigrette ½ t. oregano 1 clove garlic, finely minced ¼ t. salt Freshly ground pepper, to taste 3 T. red wine vinegar 1 t. lime juice ¼ c. plus 1 T. olive oil ½ c. finely crumbled Feta cheese Approx. 2 T. bean liquid, to thin dressing 2 T. chopped cilantro 2 small tomatoes, finely chopped, tossed with salt, pepper and lime juice Prepare the beans in classic Rancho Gordo style. Place the beans and their soaking water in a pot and add enough water so they are covered by at least 1 inch. Begin to bring the beans to a boil over medium-high heat. While beans are coming to a boil, place a thin film of olive oil in a medium sauté pan. Heat over medium heat and add onions, carrots and celery. Stir to coat vegetables in oil and sauté until just tender. Stir in oregano and cook until fragrant. Gently add vegetables to beans and stir. Bring beans to a boil and skim off any foam that rises to the top. Reduce the heat so the beans are just at a simmer, cover and cook until tender. Add boiling water if the beans need more liquid to finish cooking, but be stingy; the more concentrated this liquid is, the better flavor it will add to the dish. Add salt to the beans once they have reached a tender stage. For the vinaigrette: In a medium bowl combine oregano, garlic, salt, pepper, vinegar and lime juice. Add the olive oil in a slow steady stream, whisking continuously. Whisk in Feta cheese and thin vinaigrette with some water or bean cooking liquid. Pour beans into a container or bowl and with a slotted spoon, remove and discard the vegetables. Beans can be cooled in their liquid or served warm. To compile salad, drain beans from cooking liquid and toss them with the feta vinaigrette and cilantro. Season with salt and freshly ground pepper and serve topped with freshly dressed tomatoes. Beans can be stored in the refrigerator in their liquid for 3 days. Recipe provided by: Chef Shellie Kark KitchenCUE www.kitchencue.com
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