Rancho Gordo Scarlet Runner Beans - 1lb

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.

If you grow them, you'll fall in love with their cheap, 1950s lipstick-colored flowers, which are edible. The hummingbirds love them and they're so pretty, some people grow Scarlet Runners for just their flowers. The beans are firm and stay whole but you can keep cooking them and they'll go from starchy to creamy. Despite their thick skin, they exude a beautiful bean broth that needs little help to be enjoyed.

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 "gateway" bean. Vegans and Meat Eaters alike will all meet happily at the table for a serving of Scarlet Runners.

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.

Suggestions: pot beans, casseroles, salads, soups, chili

Ingredients: Scarlet Runner Beans
16oz bag

Steve Sando founded Rancho Gordo on the idea that saving our New World foods is a critical pursuit; passion for heirloom beans has made this business a huge success. Sando’s beans are sought after by famous chefs like Thomas Keller and he’s frequently profiled in publications such as Bon Appetit, Saveur, and the New York Times. In reintroducing the best of the New World heirloom beans, Sando has created a sensation, and food-lovers everywhere will relish transforming this humble staple into a celebrated delicacy.

Photos by Steve Sando