Scarlet Runner Beans

This beautiful large bean is usually purple with mottled black but can often be lavender. The Scarlet Runner Bean, named for its flower, has a long history in Great Britain and other parts of Europe. It can be picked young when both pod and beans can be eaten. Basic Bean Cooking Instructions Pick over beans and rinse thoroughly in cold water. Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature; drain and rinse well. Or place beans in a saucepan with water of cover, bring to a boil, remove from the heat , and soak for 1 1/2 hours, drain and rinse well. Cook beans by covering with 2" of water, simmering 1 to 2 hours or until tender depending on size of the bean. Scarlet Runner Beans & Potatoes 1 cup Scarlet Runner Beans 3 smallish potatoes 3 Tbsp olive oil 1 vanilla bean, split lengthwise (optional) 3 garlic cloves, minced 3 Tbsp Oriental sesame oil Prepare Beans: Rinse and pick over beans. Pour bo