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Big, beefy runner bean with gorgeous markings. Cooks from starchy to creamy and is a constant chef's favorite. If you're vegetarian and looking to cook something that will please your omnivore friends, or if you're just trying to eat less meat, this is a great bean. Vegans and Meat Eaters alike will all meet happily at the table for a serving of Scarlet Runners.
Suggestions: pot beans, casseroles, salads, soups, chili
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.
Cooking suggestions: Scarlet Runners are versatile 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.
Latin name: Phaseolus coccineus
Country of production: USA
Sold by the prepackaged pound