Scarlet Runner Beans

Scarlet Runner beans are an heirloom variety of bean that is well known for their vibrant red flowers and delicious beans. They are an excellent choice for gardeners looking to add a bit of color and flavor to their plate. The beans are a long, thin variety that are tender and easy to prepare. They have a rich, buttery flavor and are great for adding to salads, stews, and soups. Scarlet Runner beans are also a good source of protein and fiber, so they make a great addition to any meal.

16 oz. Bag

Recipe as shown in Picture: Scarlet Runner Beans in Chile Sauce

In Mexico, scarlet runner beans are known as “ayocote beans,” and are often served in a deeply flavorful chile sauce – their meatiness offering the perfect compliment to the sauce’s richness. Try this bean-and-chile mixture as a vegetarian taco filling, or spoon it over rice for a complete vegetarian dish.

Prep time: 10 min

Cook time: 105 min

Total time: 115 min

Ingredients:

Makes 2 to 4 servings

• 1/2 Pound Scarlet Runner Beans

• 1 De-Stemmed Ancho Chiles, seeded and coarsely chopped

• 2 De-Stemmed Guajillo Chiles, seeded and coarsely chopped

• 8 Cloves Garlic, unpeeled and roasted

• 1 Small Onion, peeled and quartered

• 1 Teaspoon Honey

• 1/2 Teaspoon Ground Cumin

• 1/2 Teaspoon Kosher Sea Salt Flakes

• 1/4 Teaspoon Ground Black Peppercorns

• Crumbled Cotija Cheese, for garnish

• Fresh Cilantro, chopped, for garnish

Directions:

1. Place beans in bowl with three times their volume of water, and soak overnight. Drain beans and rinse.

2. Transfer beans to Dutch oven or heavy pot, cover with water by 1 inch, and bring to a simmer over medium heat. Reduce heat and keep at a low simmer, covered, until beans begin to soften, about 1 hour.

3. Meanwhile, place chiles in small bowl and add 1 cup boiling water. Soak for 20 minutes.

4. Transfer chiles and soaking liquid to food processor. Add onion and garlic, and purée until smooth.

5. Transfer chile purée to small skillet over medium-low heat. Bring to a simmer and cook, stirring often, until mellow and smoky, about 15 minutes. Add water if necessary while cooking to prevent sticking. Stir in honey, cumin, salt and black pepper.

6. Add chile sauce and roasted garlic to cooked beans. Stir, cover and cook another 15 to 30 minutes over low heat. Beans should be nearly tender.

7. Remove lid and increase heat to bring mixture to a boil. Cook, stirring often, until sauce is reduced and thickened. Taste and adjust seasonings if necessary.

8. Serve garnished with crumbled cotija cheese and chopped cilantro.

Carefully sort and soak overnight in plenty of water. Drain, rinse and place in large pot with fresh water. Bring to boil, cover and reduce to simmer until tender.

Mottled dark red to purple and black

Approximately 3/4 to 1-1/2 inches in length

Non-Perishable