runner bean

Phaseolus coccineus or Phaseolus multiflorus, Leguminosae

The fruit of a plant probably originally from Mexico or Central America. Runner bean pods contain white beans streaked with red or red beans streaked with black.

Serving Ideas

Mature runner beans are eaten fresh or dried. They are cooked and prepared in the same way as red kidney beans. Runner beans work well with onions, tomatoes and tuna. The unripe pods are edible.

Cooking

Soak for several hours.

Boiled: 1-1¹/₂ hr.

Pressure-cooked: with soaking (10-15 min), without soaking (15-20 min).

Nutritional Information

As they lack certain amino acids, runner bean proteins are incomplete.

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Phaseolus multiflorus. A 100-g portion is a rich source of folate; contains 0.2 g of fat, of which 50% is saturated; provides 3 g of dietary fibre; supplies 20 kcal (85 kJ).

This climbing plant-one of Britain's favorite green beans-was brought to the British Isles in the 17th century for decorative use because of its beautiful flowers. The scarlet runner bean has a long, thick green bean-type pod that's meaty, tender and stringless when young. Inside are distinctively flavored, red-streaked beige, medium-size seeds. Young runners may be prepared in any way suitable for green beans. In U.S. Markets fresh runner beans are often called Kentucky wonder beans. The shelled dried beans can be cooked like pinto or pink beans.

[Sp]

A leguminous plant (Phaseolus coccineus) with kidney-shaped edible seeds in a long thin pod. Native of Mesoamerica. Domesticated from perhaps 3000 bc.

For a list of words related to runner bean, see:

• Vines

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