Other names for the scarlet
runner bean are scarlet conqueror, fire bean, mammoth, red giant,
scarlet emperor, and white Dutch runner. The scarlet runner is
widely grown for its attractive flowers by people who would never think of
eating them but even the flowers are edible.
Called the Scarlet Runner bean since most varieties have
red flowers and multicolored seeds, though some have white flowers and
white seeds.
The green pods are edible whole but in some varieties
(the scarlet runner) tend to become fibrous early, and only the seeds
within are eaten. The seeds can be used fresh or as dried beans. The
starchy roots are still eaten by Central American Indians.
This species originated from the mountains of Central
America and it is commonly known as the Botil bean or Ayocote
in Mexico.
This beautiful large bean is usually purple with mottled
black, but can often be lavender. The Scarlet runner, named after its
flower, has a long history in Great Britain and other parts of Europe.
Scarlet runners are large and less starchy than Lima
beans but far more substantial than other runner beans.
Runner beans are best soaked from 6 to 8 hours before
cooking and are best suited to stews, salads, soups and side dishes.
Recipe
Tangy Scarlet Runner Bean Salad
1 lb scarlet
runner beans, soaked, cooked and drained.
½ medium red onion chopped
1 clove garlic minced
6 T olive oil
2 T red wine vinegar
½ t sea
salt
1 t freshly ground pepper
pinch paprika
1
t. prepared mustard
Place
beans in a bowl with onion and garlic.
Toss well.
Combine the remaining ingredients to make a dressing. Pour over the
beans, toss well, and refrigerate for an hour or two before serving
to blend flavors.
*These
products are available from www.barryfarm.com
