Scarlet Runners are one of the oldest cultivated foods of the New World! From the heart of Oaxaca, these big fat beans are less starchy than Limas but more substantial than other Runner beans. They are one of the more versatile beans but we like to serve them with lots of wild mushrooms and slightly too much roasted garlic for a meaty treat- vegetarian style! Runner beans are best soaked from 6 to 8 hours before cooking.

If you grow them, you’ll fall in love with their cheap, 1950s lipstick-colored flowers, which are edible. The hummingbirds love them and they’re so pretty, some people grow Scarlet Runners for just their flowers. The beans are firm and stay whole but you can keep cooking them and they’ll go from starchy to creamy. Despite their thick skin, the exude a beautiful bean broth that needs little help to be enjoyed.

Use Scarlet Runners in salads, soups, stews, or as a savory side dish. We love them with wild mushrooms, garlic and sage but they’re very versatile and can fit into any of your kitchen plans.