Scarlet Runner Beans


  • A bean so pretty you should EAT IT
  • 1 lb of large, meaty, beautifully striped runner beans grown in the USA by bean gods, Rancho Gordo
  • Vaguely lima bean-ish, but less starchy 
  • Soak for 6 to 8 hours prior to cooking

Originating from Oaxaca, Scarlet Runners are one of the America’s oldest cultivated crops. Trying to eat less meat but can’t fill up on kale? Rancho Gordo suggests reaching for runners when you need a meal that satisfies. Cook in stock or water with herbs, garlic, onions, maybe some red wine—the cooking broth gets rich and creamy. Just add salt and pepper and drink it right up.