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.
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.
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.
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.
Recipe author: MJ of MJ's Kitchen