If you want to cook an heirloom bean that absolutely commands attention, look no further than the Scarlet Runner Bean (Phaseolus coccineus). It was the first heirloom bean I’ve fallen in love with. While most common pantry beans belong to the Phaseolus vulgaris family, Scarlet Runners are in a botanical league of their own. Native to Mexico and Central America, these vigorous vines are famous for their brilliant red blossoms, but the real prize is the striking, oversized seed hiding inside the pod.
Before they are cooked, dried Scarlet Runners are gorgeous, being huge, plump, and mottled with striking swirls of deep purple, violet-pink, and black. Once cooked, they transition to a glossy, dark chocolate brown. They have a meaty, substantial texture and a rich, deeply savory flavor often described as nutty, earthy, and reminiscent of wild mushrooms.
Because Scarlet Runner beans are notably large and dense, an overnight soak of eight to twelve hours is highly recommended to ensure they cook evenly without splitting. If you choose to cook them on a standard stovetop simmer, soaked beans will take between 60 to 90 minutes to become tender, while unsoaked ones will require two to two and a half hours. For those using an Instant Pot or electronic pressure cooker on high pressure, you can expect a cook time of 30 to 35 minutes for soaked beans and 50 to 55 minutes for unsoaked ones.
If you prefer using a Crock Pot or slow cooker, soaked beans will take four to six hours on high or roughly eight hours on low. However, cooking unsoaked beans from scratch in a slow cooker is highly discouraged due to an important safety issue. Like kidney beans, raw runner beans contain high levels of phytohemagglutinin, a natural plant protein that causes severe stomach upset. Slow cookers often do not get hot enough fast enough to destroy this toxin. Therefore, if you use a slow cooker, you must always boil the beans vigorously on the stovetop for ten minutes before transferring them to the appliance.
When it comes to preparing them, Scarlet Runners hold their shape beautifully and yield a thick, luxurious pot liquor, meaning you want to showcase their meaty texture rather than hiding them. They are spectacular when tossed warm into a marinated bean salad with a bright vinaigrette, thinly sliced red onions, fresh parsley, and crumbled feta cheese, as they absorb flavors beautifully while cooling down. They also shine in rustic Italian stews when simmered with garlic, fresh rosemary, a splash of good olive oil, and bitter greens like escarole or lacinato kale. For a simple side dish, you can sauté them gently with rendered pancetta, smoked bacon, or wild mushrooms to lean directly into their natural, umami-rich flavor profile. Personally, I just saute them with garlic oil & finish with garlic salt and eat on top of arugula, or alongside scrambled eggs. Whatever you do, make sure you do not toss out the dark, savory cooking liquid left behind in your pot, as it makes an incredible base for soups or rustic pan sauces. Freeze it if you have leftover broth!
