Scarlet Runner Bean
Big, beefy runner bean with gorgeous markings. A constant chef's favorite.
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.
Scarlet Runners are one of the oldest cultivated foods of the Americas. 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.
Pot beans, casseroles, salads, soups, chili
From the Rancho Gordo Kitchen
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! Because they are firm and hold their shape, they make a wonderful salad bean.
Check beans for debris, and rinse thoroughly. In a large pot, sauté aromatic vegetables (onions, garlic, celery, carrot, etc.) in olive oil. Add beans and enough water to cover by about 2 inches. Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, using a lid to help regulate the heat, and gently cook until done, 1 to 3 hours. Salt when the beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Ayocote Morado, Ayocote Negro
Country of origin