Scarlet runner beans, a large variety of heirloom beans, cook similarly to other types of beans, but they have a higher yield. While one cup of most dried beans cooks to two cups, one cup of dried scarlet runner beans makes three cups of cooked beans. These bright-red legumes make an eye-catching, tasty side dish. When the beans are dried, soak them before cooking to rehydrate them. Use cooked scarlet runner beans as a substitute for lima beans, heirloom beans or great northern beans in any of your favourite recipes.
Pour 2 cups of dried scarlet runner beans into the saucepan. Cover with 6 cups of water.
Cover the heirloom beans and let them soak overnight, or up to eight hours. Afterward, drain the beans in a colander and discard the soaking liquid.
Return the soaked scarlet runner beans to the saucepan. Add 6 cups of water.
Boil the water and beans over medium heat. Lower the heat to medium-low, and simmer the scarlet runner beans for up to 90 minutes, or until tender. Serve as a side dish or in your favourite recipes.
Do not add salt to the beans until just before serving to prevent toughness.
Tips and warnings
- Do not add salt to the beans until just before serving to prevent toughness.
Things you need
- 0.454kg. (2 cups) dried scarlet runner beans
- 1 gallon saucepan with lid
- 12 cups water