A large, beautiful purple-and-black mottled bean from a vigorous vine crowned with scarlet flowers. The big, meaty seeds eat almost like a chestnut; the young pods are also edible.
Long grown on Appalachian and Southern porches as both food and a beloved hummingbird-drawing ornamental, the Scarlet Runner blends utility and beauty — a dual-purpose dooryard plant in the tradition of gardens that fed and gladdened the household at once.
The very large seeds deliver concentrated protein, fiber, and resistant starch with a low glycemic load and strong satiety. The dark mottled coat carries anthocyanins for vascular protection. Folate and potassium support heart health. A distinct species from the common bean, it brings genetic and nutritional diversity to the bean rotation.
Soak the large seeds overnight, drain, and boil hard 10 minutes, then simmer 75-120 minutes until creamy — the big beans take longer. Young tender pods can be cooked like green beans. Cooked seeds have a rich, chestnut-like texture.
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