How to Dry and Store Scarlett Runner Beans.

How to Dry and Store Scarlett Runner Beans | Eartheasy Blog:

Great in stews all through the winter.
Eating the shucked beans
Scarlett Runner beans are usually eaten as fresh green ‘string’ beans in the pod. However, if you have a surplus of dried beans, they can be cooked and served in meals. These beans cannot be eaten raw.

To prepare the shucked beans for eating, first soak the dried beans in cold water for 12 hours.
They are then cooked for approximately 2 hours, or until tender.
Beans harvested in autumn do not need be soaked and are soft and cooked in about 30 minutes. When using scarlet runner beans in salads, be sure to add some salt to the cooking water.

Stewed Runner Beans with Tomatoes
2 tablespoons olive oil
½ pound onions, cut into wedges
½ cup diced red peppers, sweet or mildly hot
4 garlic cloves, crushed
1 quart canned tomatoes, with their juice
3 fennel seeds
2 pinches ground saffron
½ cup chopped parsley
Ground black pepper

12 ounces (about 2 cups) dried Scarlet Runner Beans, boiled until tender with a sprig of sage and a garlic clove
Salt

In a large skillet, sauté the onions.
Add the peppers and garlic, and sauté until the garlic releases its fragrance.
Add the tomatoes, fennel, saffron, and parsley, and twist the pepper mill over the pan two or three times.
Break up the tomatoes with a spoon or spatula.
When the mixture is hot, add the beans. Boil the mixture about 10 minutes, until it’s suitably thick.
Add salt to taste, and serve with bread or rice.
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