Things You\’ll Need
1 pound fresh scarlet runner beans
2 quarts low-sodium chicken broth or stock
1 tablespoon chopped fresh thyme
1/2 tablespoon chopped fresh rosemary
2 tablespoons olive oil
1 cup pearl onions, peeled
2 cloves finely minced garlic
1 teaspoon freshly squeezed lemon juice
1/4 pound bacon
Scarlet runner beans are a nutritious addition to meals.
Scarlet runner beans, which get their name from the crimson flowers that grow alongside them on the vines, have a texture and consistency similar to fresh lima beans and respond best to simmering over low heat. Like most legumes, fresh scarlet runner beans benefit from the incorporation of a fat, such as rendered bacon fat, which adds palatability and improves their mouth-feel. Scarlet runner beans pair well with meat and poultry, and as part of other dishes, most commonly salads and soups.
Video of the Day
Remove the beans from their green pods and place in a colander. Rinse the beans thoroughly with cool water and place them in a saucepot.
Cover the beans with cold chicken broth. Taste the broth and adjust the seasoning as needed with kosher salt and freshly ground black pepper. Add 1 tablespoon of chopped fresh thyme and 1/2 tablespoon of chopped fresh rosemary to the saucepot.
Heat 2 tablespoons of olive oil over high heat until it shimmers. Add 1 cup of pearl onions and saute them for 1 minute. Add two cloves of finely minced garlic and cook until fragrant, approximately 1 minute. Add the onion, garlic and 1 teaspoon of lemon juice to the beans and place over low heat.
Simmer the runner beans for 20 minutes or until they reach the desired tenderness. While simmering, fry 1/4 pound of sliced bacon until it crisps and reserve it for another use. Set the rendered fat aside. Drain the beans and place them in a mixing bowl. Add the rendered bacon fat and 1 tablespoon of fresh chopped parsley to the beans and mix to coat.