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” [from Rancho Gordo]. If you aren’t familiar with scarlet runners, then let me suggest that you give them a try. When cooked, the dried beans are meaty, with the texture similar to a baked potato. They are creamy with a bit of nuttiness and create a dark, rich broth that will not go to waste. A small bowl of beans with broth makes a deliciously hearty and healthy meal.
The recipe below is very simple with just a few aromatics to complement the flavor of the beans and the broth. Because scarlet runners are so large (picture left), they benefit from a longer than normal soak and a slow cook, which means they take longer to prepare than most beans. However, they are worth every minute of prep and cook time.
For a delicious vegetarian meal, top a bowl of scarlet beans and broth with a spicy salsa and even a small scoop of sour cream if you want. Use leftover beans as the protein component of a salad, toss into a soup or stew, or add to a pot of chili. You could also blend them with some garlic and oil for a hummus.
Scarlet runners are just one of the beans that I purchased a while back from Rancho Gordo. Throughout the winter I’ll be sharing more of the wonderful new beans that I’ve discovered through this awesome source! You really need to check it out. Rancho Gordo has one of the most unique selections of beans I’ve found and the quality of the beans is excellent. [This post was not solicited.]
Scarlet Runners (Beans) with Salsa
Scarlet runners are large, meaty beans with the texture of a baked potato. For a hearty vegetarian meal, cook up a pot of scarlet runners and top with a spicy salsa. You could also use as a side dish for a number of entrees.
*See Kitchen Notes for substitutions and more information.
- 1 pound dried scarlet runner beans*
- 1 Tbsp. salt
- water
- 2 Tbsp. olive oil
- ½ large onion, diced
- 1 small shallot, diced
- 4 large garlic cloves, minced
- water* – enough to cover beans plus 1 inch
- 1 tsp. coarsely ground black pepper
- ½ tsp. salt
- 1 28 ounce can fire roasted diced tomatoes
- ¼ large onion, diced
- 4 medium garlic cloves, minced
- ½ tsp. chipotle flakes
- 1 tsp. New Mexico red chile powder
- ½ tsp. toasted ground coriander or cumin/coriander mix*
- 1 tsp. apple cider vinegar
- Dissolve the salt in a large bowl with about 4 cups water.
Rinse the beans and add to the brine. If the water level isn’t above the beans by an inch or two, add more water.
Let brine for 6 – 8 hours or overnight.
After soaking, drain and rinse the beans.
- In a 6 quart or larger Dutch oven, add the olive oil and heat over medium heat.
When the oil is hot, add the onion and shallot. Reduce heat to medium low and sweat for about 4 minutes.
Add the garlic and sauté until the onion is translucent.
- Add the beans to the pot and enough water to cover the beans plus an inch above the beans. Add the salt and pepper.
Bring to a boil, then reduce heat for a simmer and cover. Simmer for 2 hours or until beans are al dente. Stir the beans about every 15 minutes so that they’ll cook evenly. If the water level falls below the level of the beans add a little hot water.
While the beans are cooking, make the salsa by adding all of the salsa ingredients to a bowl, mix together, and refrigerate until ready to serve.
To serve, scoop beans in a bowl with some of the bean broth. Top with a scoop of salsa* and any other toppings you want.
Scarlet Runners – These are very large beans as you can see when compared to black turtle beans; therefore, they take about 2 hours to cook on the stovetop. You could speed up the process and cook in a pressure cooker for at least 20 – 25 minutes, then finish cooking on the stovetop. I haven’t tried cooking these in a pressure cooker yet, but if I do, I’ll add the exact time. [click picture to enlarge]
The Brine – Because these beans are so large, a 6 – 8 hour brine is best. You could also brine overnight. This longer brine, from my normal 4 hours, helps to reduce the cooking time a bit.
Water – You could use a chicken or beef stock in place of all of some of the water, but it’s not needed. These beans create a very dark and rich stock on their own.
Salsa – For the salsa, use diced tomatoes – canned or fresh and make your own. However, because the seasoning of these beans is so basic, the flavor holds up to any salsa you want – homemade or store bought.
In addition to salsa, you could add a scoop of sour cream or guacamole.
If you find the cook time to be different than the recipe’s, there are a few factors that cause this:
- Age of Beans – The older the beans, the longer they take to cook. In the fall, try to buy beans from the current year to get the freshest beans that have a longer shelf life. But be careful, because the opposite is also true – the fresher the beans, the faster they cook.
- Elevation – Unless you’re using a pressure cooker, you should expect the beans to take longer at higher elevations. Remember that I live above 5000′; therefore, if you live at sea level, the cooking time may decrease.
- Soaking time – Most of the time, a longer soaking time can shorten the cooking time; however, I find it can also cause the beans to fall apart easier.
- Temperature at which you cook the beans – Obviously, the higher the temperature, the faster they’ll cook, but you’ll also have to stir more often. A medium low simmer yields a nice slow-cook and one that you can stir occasionally rather than frequently.
Since the weather is cooler, it is the perfect time to make a weekly pot of beans. For more ideas on how to prepare a variety of beans, check out this list of bean recipes found here in MJ’s Kitchen.
Below are a few of my recipes on how to cook some of the more comment dried bean varieties. Check out the Bean Category for more bean recipes.
Hi MJ, being British, now living is western Canada, I have grown up with Scarlett Runners. We go more for the pods complete up to about 8″, so before the stringy edges form. Sliced julienne style and cooked in boiling salted water for 5 to 6 minutes. We’ll eat a whole plate of this with tsp. butter, squeeze of lemon & sprinkle pepper. The children call it green spaghetti. They are so prolific it’s hard to eat all that’s grown. Thank you for this recipe so now we can use the pods, the beans inside, the young greens in salad, and the petals. Loved learning this new trick from you, Thank you.
Keith, thanks so much for your comment! I love the way you fix the fresh beans. We tried growing them last year and again this year, but with no luck. I was really disappointed because they have such beautiful blooms and I wanted to try them fresh. Hopefully, we’ll have better luck next year. I’d love to make your recipe. I’m glad you found my post and that you enjoy the recipe. Thanks again for stopping by. Cheers, MJ
We have scarlet runner beans that we just harvested, so fresh, not dried. How would you suggest I adjust your recipe for fresh? Thank you.
Lisa, I would skip the brine of course, then follow the cooking part of the recipe, just cutting the time way back. I’ve never cooked fresh runner, but I’m assuming they are like cooking fresh limas and only take about 30 minutes. Just check them at the 20 amd 30 marks and if not done, continue to cook and check for desired tenderness. Hope this helps. Please let me know how they turn out and how long the fresh ones take. Cheers, MJ
Back from vacation, and I’m catching up. I’ve never had scarlet runner beans! I really need to get some — neat recipe. Thanks!
Welcome home John! Hope you had a great vacation! You and Mrs. KR since to enjoy beans like we do, so I bet you both would enjoy the scarlet runners.
I have always like larger beans over small in a dish like this. It’s one of the reasons we search for cannellini beans when making ham and bean soup rather than the smaller navy bean that is more common. I will have to look for the scarlet runners, I know I’d like them!
Thanks Judy! To be honest, I haven’t eaten many of the larger beans. I’m trying to break out of my pinto and black rut. 🙂
What a wholesome dish full of rich flavours. I love how you soak the beans in salted water then rinse before cooking I will have to try this idea. We have dried borlotti beans which will probably be as close as we can get to your runner beans and a can of fire roasted tomatoes sounds delightful. Thanks for a great healthy recipe.
Thanks so much Merryn! The brining method works great for me. The beans don’t fall apart like they did when I soaked them overnight and sometimes, I don’t have to add salt after the brine. Even with rinsing, the beans soak up some of the salt, but not too much.
I’ve heard of scarlet runners before, but haven’t tried them yet! Someone recommended them to me for a pretty climbing bean plant. These beans sound delicious!
Thanks Amy! Yes, the plants are beautiful! In fact, I’m going to try growing them next year. Apparently because of the red blooms, they are great hummingbird attractors.
I’ve heard of the beans but have never seen them in our markets. From your description, I’m sure I would enjoy them.
Thanks Karen! I haven’t seen these in our markets either, that’s why I ordered them from Rancho Gordo. Great small supplier.
Never heard of these beans! They look wonderful. I love eating beans this way, just a little tomato sauce/ salsa, so healthy and satisfying.
Thanks so much Adina! Yes, with good beans, you don’t need a lot. The beans provide the flavor.
It is definitely bean weather now. I should go soak some and put a pot on the stove. This variety looks delicious!
Agreed! Nothing like a pot of beans on the stovetop in cold weather. Thanks Debra!
First off, love the new profile shot and second, could these beans be any sexier? I think not. I’ve never heard of them but already adore them ;p and did I hear something about a texture similar to baked potato? (I was born with a spud in my mouth, I’m so in). Very happy to discover and look forward to more bean shares. Delish.
Thank you so much Kelly! Bobby took that shot one morning as I was having my morning tea. Now that he is retired, he can’t put down the camera :). Yes, these beans truly do have the texture of a baked potato! They are so good. I’m just at the tip of the icebery in discovering their many possibilities.
These cold nights and mornings have me craving a big bowl of comfort food. This recipe is just what I need to make this weekend. A good job for my Instant Pot. Leftovers will be fabulous!
Thanks Deb! Cold weather does scream comfort food doesn’t it? 🙂 How do beans work in an Instant pot? I don’t have one but wonder how they cook up. And yes, leftover are fabulous!
This looks so easy to make! In my home we are big fans of beans.
But I’ve never tried this before.. We usually make regular black beans.
I wonder where I can find these.
Thanks Paul! Check Rancho Gordo online. That’s where I got them. They have a great selection of unusual beans and many of them are heirlooms.
I love beans of all types, but don’t remember this one. Your recipe for scarlet runner beans looks sooooo good. I don’t know if we can find these, but maybe a our local Moroccan specialty store. If not, I’ll just use a bean we have here that looks similar.
Thanks for sharing.
Thanks Ron! I’m not sure if you’ll be able to find them either, but you really could use just about any large dried beans for this dish.
Love a hearty bowl of beans. This recipe would be delicious with so many things from eggs to dinner recipes and everything in between. Will have to keep our eyes out for these beans at the markets.
Thanks Bobbi! Hope you can find them at the market. I’ve never seen them anywhere but online, but different places carry different products.
Hi MJ – I think I’ve heard of these beans, but have never seen them for purchase. I’ll have to keep looking. Love the simplicity of this recipe. I’ve been soaking some beans over night for a white bean lemon spread. ’tis the bean season. 🙂
Thanks Lea Ann! Check out Rancho Gordo. Their beans are great! Yes, it is the bean season, but in this house that season lasts twelve months. 🙂 With trying to reduce meat consumption, beans have taking a huge role in our diet.
I have never heard of scarlet runners and I am not sure I could find them but would love to try them. Great color and great for veg dishes. I like the salsa serving too.
Thanks Darlin! They do have a great color, don’t they? And the broth tastes as good as it looks.
Soooo good to be back to find another mission to accomplish ! Thank you !
Thanks you Darlin!
What a delicious and comforting dish! And such a fun name for some gorgeous beans! Not sure I have ever had them before…
Thanks Angie. I also love the name. In fact, that’s why I bought them in the first place. 🙂
We grew scarlet runner beans in a tipee shape and it was gorgeous.
The beans are beautiful purple and meaty texture.
So easy to grow here in Colorado.
I’m going to try this simple recipe and let them ‘shine ‘!
Thanks
Thank you so much Lois! I’m thrilled to know that they grow well in Colorado. I’m going to have to try them here in New Mexico next year. I had never seen the plants before so I looked them up. Gorgeous! I hope you enjoy the recipe!
Hi MJ! I cannot agree with you more that scarlet runners are the best! I love all of Rancho Gordo’s beans, but scarlet runners are my favorite. This year I tried growing them in the garden and they were prolific and the hummingbirds loved the scarlet flowers! Thank you so much for sharing your lovely recipes. I’m always excited to get your newsletter.
Thanks so much Tiffany for stopping by and for your kind comments! I looked up the plant after reading your comment. What gorgeous plants and blooms. Now I want to grow them next year. I’m always looking for hummingbird attractors. I’m hooked. Thanks again!
I had never heard of scarlet runner beans until now, MJ! I’m so intrigued by these pretty beans, and they sound really delicious too! I’d love for you to share this healthy recipe at the Hearth and Soul Link Party live on my blog now, if you have time. It’s in the “Life” section at the bottom of the front page.
I hadn’t heard of them either before I saw them at Rancho Gordo. They are amazing beans to eat and beautiful plants as a crop. You should look it up. The blooms are red. Thanks for coming by. I’m headed over to share on your link party.