If you’ve got a bag of these beautiful, speckled beans and are wondering where to start, you’re in the right place. Learning how to cook scarlet runner beans is a simple process that rewards you with a creamy, nutritious staple. This guide will walk you through every step, from sorting to serving.
These beans are a gardener’s favorite for good reason. They grow vigorously, produce gorgeous red flowers, and offer a hefty harvest. In the kitchen, they have a rich, almost meaty flavor and a texture that’s perfect for hearty dishes. Once you know the basics, you’ll find yourself cooking them often.
How to Cook Scarlet Runner Beans
Before you start cooking, you need to prepare your dried beans properly. This isn’t a step you should skip, as it ensures even cooking and better digestibility.
Step 1: Sorting and Rinsing
First, spread your dried beans on a clean surface. Look for any small stones, bits of dirt, or broken beans. Remove them. Then, place the beans in a colander and rinse them thoroughly under cool running water. This washes away any dust.
Step 2: The Essential Soak
Soaking rehydrates the beans, cutting down cooking time significantly. You have two main methods:
* Overnight Soak: This is the easiest method. Put the sorted beans in a large bowl. Cover them with at least 3 inches of cold water. Let them sit on the counter for 8-12 hours. The beans will plump up noticeably.
* Quick Hot Soak: Forgot to plan ahead? Use this trick. Put the beans in a large pot, cover with water, and bring to a boil. Let it boil for 2 minutes. Then, turn off the heat, cover the pot, and let it sit for one hour. Drain and rinse before cooking.
Always discard the soaking water and use fresh water for cooking. This can help reduce the compounds that cause digestive discomfort for some people.
Step 3: Cooking Your Beans
Now for the main event. This is where you turn those hard beans into something tender and delicious.
1. Drain your soaked beans and give them another quick rinse.
2. Transfer them to a large cooking pot. A Dutch oven is perfect.
3. Cover the beans with fresh, cold water. You’ll want the water level to be about 2 inches above the beans.
4. Add flavorings if you like. A bay leaf, a couple peeled garlic cloves, or a halved onion are great choices. Do not add salt or acidic ingredients (like tomatoes or vinegar) yet, as they can toughen the bean skins.
5. Bring the pot to a gentle boil over medium-high heat.
6. Once boiling, reduce the heat to maintain a low, steady simmer. You should see small bubbles, not a rolling boil.
7. Partially cover the pot with a lid, leaving a small gap for steam to escape.
8. Let the beans simmer gently. Check them after about 45 minutes for tenderness.
Step 4: Testing for Doneness and Seasoning
Cooking time can vary from 45 to 90 minutes, depending on the age of your beans. To test, scoop out a bean or two and blow on it gently. The skin should curl back. Then, taste it. It should be creamy and tender all the way through, with no hard or gritty center.
Once they are tender, now is the time to add salt. Stir in about 1 to 1.5 teaspoons of salt per pound of dried beans you started with. Let them simmer in the salted broth for another 15-20 minutes. This allows the flavor to penetrate. Now you can also add any acidic ingredients your recipe calls for.
Step 5: Using Your Cooked Beans
Your pot of perfectly cooked scarlet runner beans is ready! You can use them immediately in soups, stews, or salads. To store them, let the beans cool in their cooking liquid. Then, transfer them to airtight containers. The bean broth is flavorful, so keep it with the beans. They will last in the fridge for about 5 days.
For longer storage, you can freeze them in their liquid for up to 6 months. Portion them into freezer bags or containers for easy use later.
Alternative Cooking Method: Using a Pressure Cooker
A pressure cooker is a fantastic tool for beans. It cuts the cooking time down dramatically.
1. Prepare your soaked beans as usual.
2. Place them in the pressure cooker with fresh water, just enough to cover them by about an inch.
3. Add any aromatics (except salt).
4. Secure the lid and cook on high pressure for 10-12 minutes.
5. Let the pressure release naturally for 15 minutes, then carefully quick-release any remaining pressure.
6. Open the lid, add salt, and simmer for a few minutes if the liquid is too thin.
Always consult your specific pressure cooker’s manual for exact liquid requirements and safety instructions.
Flavor Pairings and Recipe Ideas
Scarlet runner beans have a robust flavor that stands up well to strong ingredients. They are traditional in many cuisines.
* Classic Combinations: They pair beautifully with onions, garlic, tomatoes, smoked paprika, cumin, and fresh herbs like rosemary or sage.
* Simple Bean Pot: Sauté onion, carrot, and celery. Add cooked beans, their broth, a can of diced tomatoes, and a pinch of smoked paprika. Simmer for 20 minutes.
* Hearty Salad: Toss cooled beans with chopped red onion, bell pepper, parsley, olive oil, and a squeeze of lemon juice.
* Winter Stew: Use them instead of kidney beans in a thick, vegetable-heavy stew. Their creamy texture makes the broth luxuriously thick.
Don’t be afraid to experiment. These beans are very versatile and can be used in most recipes that call for a large, meaty bean like a lima or butter bean.
Troubleshooting Common Issues
Sometimes things don’t go exactly as planned. Here’s how to fix common problems.
* Beans are still hard after cooking: This usually means the beans are old. Keep simmering and check every 15 minutes. Adding a pinch of baking soda to the water can help soften them, but it may also affect the flavor slightly.
* Beans are mushy on the outside but hard inside: This often happens if you added salt or acid too early. Try to finish cooking them without stirring too much, and always season at the end next time.
* The cooking water is foaming a lot: A little foam is normal. You can skim it off with a spoon, or add a tablespoon of oil to the pot to reduce the foam.
* You forgot to soak them: Don’t worry! Use the quick hot soak method described above, or simply extend the simmering time by an hour or so. Check for doneness more frequently.
FAQ: Your Scarlet Runner Bean Questions Answered
Do I have to soak scarlet runner beans?
It is highly recommended. Soaking makes them cook faster and more evenly. It can also make them easier to digest. The quick soak method is a good compromise if you’re short on time.
What’s the best way to cook runner beans from the garden?
This article focuses on dried beans. If you have fresh, young pods from the garden, you can treat them like green beans—steam, sauté, or boil them. The shelled fresh beans inside can be cooked similar to fresh lima beans, requiring much less time than dried.
Can I cook scarlet runner beans in a slow cooker?
Yes, you can. Use soaked beans, cover with water, and cook on low for 6-8 hours or on high for 3-4 hours. However, it’s often advised to boil beans for at least 10 minutes before slow cooking to ensure any potential toxins are destroyed. Always add salt at the very end.
Why are my beans causing gas?
Beans contain complex sugars. Discarding the soaking water, ensuring they are fully cooked until very tender, and introducing them gradually into your diet can help your digestive system adjust. Herbs like epazote or kombu seaweed added during cooking may also help for some folks.
How do I know if my dried beans are too old?
Very old beans may look faded or shriveled and will take an exceptionally long time to cook, sometimes never becoming truly tender. Buying from a source with good turnover, like a busy grocery store bulk bin, is your best bet.
Cooking scarlet runner beans is a simple, satisfying kitchen skill. With this step-by-step guide, you can turn a bag of dried beans into a delicious, protein-packed foundation for countless meals. Remember the key steps: sort, soak, simmer gently, and season last. Your pot of creamy, homecooked beans is ready to enjoy.