| British-grown Scarlet Runners are very rare and only available as part of our February Pulse Club Selection - while stocks last! |
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Delicious Scarlet Runners are beautifully coloured and patterned Enorma variety beans of the Phaseolus Coccineus species, , commonly known as runner beans in the UK. These beans were grown for us as a trial crop in Norfolk. Growing drying beans from New World species is difficult to do in the UK, certainly at any kind of scale. We only occasionally have very limited quantities of some special rare beans from a handful of growers. |
The UK is almost unique in eating runner beans as a green vegetable. In the rest of the world the dried seeds are preferred – and are indeed among the most delicious beans you can eat. They hold their shape well and have a good firm texture that becomes creamier the longer they’re cooked.
Scarlet Runners were among the first cultivated beans in the Americas. In Greece large white varieties of runner bean are called Gigantes - giants.
Soak the beans for 6 hours. Cover with water or stock, bring to the boil and simmer for 30 to 40 minutes until the beans are soft. Add more water if needed.
Cooking times for dried pulses will be longer at higher altitudes and when cooking with hard water or older pulses. Cooked pulses can be used immediately or frozen for later use.
Read our Pulses 101, part 2: Cooking basics - water & heat blog post for more about cooking dried pulses.
Scarlet Runner Beans
No Allergens
| Typical values | Per 100g |
| Energy | 1218kJ (286kcal) |
| Fat | 1.6g |
| of which saturates | 0.3g |
| Carbohydrate | 50g |
| of which sugars | 2.8g |
| Fibre | 17g |
| Protein | 21g |
| Salt | 0.1g |
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| This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans but any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well. |
Serves: 4
Ingredients
|
Method
|
| Lindsey Dickson of The Eating Tree used uur large white creamy Gog Magog beans to make a beautiful bean, fennel and tuna salad. Any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well. |
Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.
This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.
Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.
Serves: 2
Ingredients
|
Method
|
| This rich and satisfying dish was inspired by Leon's Butterbean and Chorizo Tapa, replacing the Butterbeans with our large white (and buttery!) Gog Magog Beans but any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well. |
Serves: 4
Ingredients
|
Method
|
| Lindsey Dickson of The Eating Tree used uur large white creamy Gog Magog beans to make a beautiful bean, fennel and tuna salad. Any dried bean of the Phaseolus coccineus species, commonly known as runner beans in the UK, will work well. |
Salads are on the menu in my house most days in the summer, and I am constantly trying to think of new ways to use up the vegetables growing in my vegetable patch. A dissenting cry of “Not salad again!” would soon be heard if I served up the same flavours day after day.
This lovely fresh tasting combination using white Gog Magog beans and summer vegetables is very light but satisfying, perfect for an informal lunch in the garden.
Albacore tuna is a sustainable tuna fish caught in the Pacific Ocean. I personally buy Waitrose's own brand as it carries the MSC (Marine Stewardship Council) ecolabel, meaning the fish has come from a certified sustainable fishery. The MSC certification is often viewed with some scepticism by conservation bodies, but in the case of North Pacific Albacore there is agreement that pole and line fisheries are more sustainable than Southern Pacific Albacore or alternative tuna species. If you’d rather not use tuna at all you could substitute it for another oily fish – mackerel caught in line with Marine Conservation Society guidance for example. The salad is lovely served slightly warm so if possible cook the beans just before you want to use them. If fresh peas are unavailable, use cooked frozen peas.
Serves: 2
Ingredients
|
Method
|
