This beautiful large bean is usually purple with mottled black but can often be lavender. The Scarlet Runner Bean, named for its flower, has a long history in Great Britain and other parts of Europe. It can be picked young when both pod and beans can be eaten.|
Basic Bean Cooking Instructions
Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean.
Scarlet Runner Beans & Potatoes
1 cup Scarlet Runner Beans
3 smallish potatoes
3 Tbsp olive oil
1 vanilla bean, split lengthwise (optional)
3 garlic cloves, minced
3 Tbsp Oriental sesame oil
Prepare Beans: Rinse and pick over beans. Pour boiling water
over beans to cover by 2 inches, cover and leave for 1 hr. Drain, rinse, add 3 cups of water, bring to a boil and simmer for 1 1/2 hours or until tender, not mushy. Drain.
Prepare Potatoes: Boil potatoes in water to cover for 20 minutes
or until tender. Halve or quarter, depending on size, and mix with beans.
Prepare Dressing: Scrape vanilla seeds from pod into a small bowl and mix in olive oil, garlic and sesame oil. Pour dressing over potatoes and beans. Toss until well coated.
Serve hot or at room temperature.