Big, beefy runner bean with gorgeous markings. Cooks from starchy to creamy and is a constant chef's favorite. 

Suggestions: pot beans, casseroles, salads, soups, chili

Scarlet Runners are one of the oldest cultivated foods of the New World! From the heart of Oaxaca, these big fat beans are less starchy than Limas but more substantial than other Runner beans.

If you grow them, you'll fall in love with their cheap, 1950s lipstick-colored flowers, which are edible. The hummingbirds love them and they're so pretty, some people grow Scarlet Runners for just their flowers. The beans are firm and stay whole but you can keep cooking them and they'll go from starchy to creamy. Despite their thick skin, they exude a beautiful bean broth that needs little help to be enjoyed.

If you're vegetarian and looking to cook something that will please your omnivore friends, or if you're just trying to eat less meat, this is a great "gateway" bean. Vegans and Meat Eaters alike will all meet happily at the table for a serving of Scarlet Runners.

Cooking suggestions: Scarlet Runners are versatile but we like to serve them with lots of wild mushrooms and slightly too much roasted garlic for a meaty treat, vegetarian style! Runner beans are best soaked from 6 to 8 hours before cooking.

Recipes and more information on Scarlet Runner Bean at Rancho Gordo.

Latin name: Phaseolus coccineus
Country of production: USA