These 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 in the Americas. The edible lipstick-coloured flowers are so pretty that some Californians grow Scarlet Runners for the blooms alone. In our book that’s a crying shame!
KITCHEN SUGGESTIONS
Pot beans, casseroles, salads, soups, chili. Scarlet Runners are versatile, but we like to serve them with lots of wild mushrooms and a load of roasted garlic for a meaty treat, vegetarian style! Being firm they hold their shape, and thus make a wonderful salad bean.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Ayocote Morado, Ayocote Negro
Latin name: Phaseolus coccineus
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
These 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 in the Americas. The edible lipstick-coloured flowers are so pretty that some Californians grow Scarlet Runners for the blooms alone. In our book that’s a crying shame!
KITCHEN SUGGESTIONS
Pot beans, casseroles, salads, soups, chili. Scarlet Runners are versatile, but we like to serve them with lots of wild mushrooms and a load of roasted garlic for a meaty treat, vegetarian style! Being firm they hold their shape, and thus make a wonderful salad bean.
COOKING THESE BEANS - THE RANCHO GORDO METHOD
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/5cm. 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 beans start to soften. A pre-soak of 2 to 6 hours will lessen the cooking time.
Similar to: Ayocote Morado, Ayocote Negro
Latin name: Phaseolus coccineus
Country of origin: USA
All our beans are sold in resealable 1lb (453g) bags
Images and recipes © Rancho Gordo Inc.
SCARLET RUNNER RECIPES
