The dark reddish-black Scarlet Runner Bean is one of the older runner beans native to North America. It gets its name from the fiery red flowers it produces, and for years, it was grown as an ornamental plant. Since the mid-18th century, the beans have been grown for their succulent pods, and they are still one of the most popular fresh beans in England.
Scarlet runners are larger than kidney beans, and closer in shape to elongated limas. Their color deepens when cooked, and they will almost double in size
, creating a wonderful presentation.
These beans are perfect for both hot and cold preparations, and they go exceptionally well with potatoes or pasta, especially when olive oil and fresh herbs
are involved. They are also good substitutes for recipes calling for cranberry or pinto beans, although of course they're larger. They make a delicious bean dip too - check out our recipe here!
Why Use Dried Beans?
With a little advance planning for soaking
time, dried beans are easy to prepare, and you'll really notice the difference in flavor and consistency compared to canned beans.