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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.
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