P. coccineus subsp. darwinianus is a cultivated subspecies, commonly referred to as the botil bean in Mexico. Slow cook in a frying pan with garlic, as a delicious accompaniment to roast lamb, or simply rinse and toss with olive oil and lemon for a healthy and heartening summer salad. In Greece, cultivars of the runner bean with white blossom and white beans are known as fasolia gigantes (φασόλια γίγαντες). They are grown under protective law in the north of Greece within the regions of Kato Nevrokopi, Florina and Kastoria. [17] The beans have an important role in Greek cuisine, appearing in many dishes (such as Gigantes plaki). In English, they are sometimes colloquially referred to as elephant beans. [18] [19] In Austria the coloured versions are cultivated and served as "Käferbohnen" ("beetle-bean"), a dish made of the dry beans with pumpkin seed oil. It is considered a typical dish of regional Austrian cuisine, but dried runner beans are also consumed to a small extent in Germany. In Turkey, runner beans are the main ingredient in bean Pilaki and Piyaz. Runner beans have also been called "Oregon lima bean", [11] and in Nahuatl ayocotl or in Spanish ayocote. Runner beans, like all beans, contain the toxic protein phytohaemagglutinin and thus should be cooked well before eating. [12] Usage [ edit ] The knife-shaped pods are normally green; however, there are very rare varieties bred by amateurs that have very unusual purple pods. An example of such a purple-podded runner bean is 'Aeron Purple Star'. [10]

Earlier this week I used these beans as a stuffing for squid baked in a light sherry and rosemary juice. There was a temptation to mash them but I decided instead to keep them whole so we could enjoy their silky, buttery texture. Cooked briefly with tomato, garlic and rosemary, the beans were quite at home and would have made a perfectly fine accompaniment for a plate of grilled squid, but there is something about seeing a whole squid that just begs to be stuffed. Previously I have done this with parsley, lemon, breadcrumbs and anchovies, but the idea of fat white beans and a cephalopod was too good to pass up. Spoon the beans into a bowl or plate. Drizzle with olive oil until the beans look shiny, Add a good pinch of salt and grate zest directly over the top to finish. a b Mahr, Susan. "Scarlet Runner Bean, Phaseolus coccineus". Wisconsin Horticulture. University of Wisconsin - Madison . Retrieved 16 November 2022. It differs from the common bean ( P. vulgaris) in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial vine with tuberous roots (though it is frequently treated as an annual in colder climates). Phaseolus coccineus (runner bean)". Invasive Species Compendium. CABI . Retrieved September 26, 2017.Greece and northern Africa are the sources of pods of the runner beans sold as "green beans" in European markets during the cold period. The pods can be identified by their big size and the rougher surface. M. Brink; G. Belay, eds. (2006). Cereals and Pulses. Vol.Plant Resources of Tropical Africa 1. PROTA. p.139. ISBN 90-5782-170-2.

Drain the soaked beans, put them in a pan with plenty of cold water, bring to a simmer and cook gently for 1½ hours or until tender. Drain and set aside. Blanch the green beans in boiling salted water for 2 minutes. Drain and refresh. Set aside with white beans. Serve the squid and tentacles, one per person, in shallow bowls or on deep plates, spooning the thin juices around them as you go.This species originated from the mountains of Central America. It was most likely cultivated in the highlands of Mexico and Guatemala around 2000 BC. [7] Most varieties have red flowers and multicolored seeds (though some have white flowers and white seeds), and they are often grown as ornamental plants. The vine can grow to 3 metres (9.8ft) or more in length, [8] its pods can get to 25 centimetres (9.8in), and its beans can be up to 2.5 centimetres (0.98in) or more. [9] I also suggest in the book that it’s really not that much of a hassle to soak beans and pulses overnight (or during the day) and cook them from scratch; and that they taste much better like this, so of course we should do that. Without question. Full stop. One of my earliest ideas for the menu at La Buvette came from opening a can of cooked judion beans— giant white beans imported from Spain—and seasoning them with a bit of olive oil, Maldon salt, and bergamot zest. I never anticipated that these beans would turn into something that people would come from all over the planet to eat. The key to this very simple dish is the fresh citrus grated on top, which brightens up the flavor of the beans. I change the citrus from bergamot to mandarin to lemon or citron –whatever looks most appealing for the season. In the spring when foraging season begins, I sometimes decorate the beans with edible flowers, such as chive flowers or garlic flowers. But I don’t change much else, and I can never take them off the menu (I tried once and everyone kept asking, “Where are the beans?”) Today, I suppose that gros harivots blancs & zeste de citron have become La Buvette’s “famous” beans, but I say it with a wink—can beans from a can truly famous?

On this occasion, the beans are added to diced fennel, which has been sweated and softened and then emboldened by garlic, manzanilla, lemon juice and peppery olive oil. The sweet anise of the fennel, and the crisp, dry sherry add layers and layers of interest, and then the icing on the cake, mojama (air-dried tuna) brings a wallop of salt and umami. Phaseolus coccineus L.". Strand Memorial Herbarium. University of Minnesota. 2016 . Retrieved September 27, 2017. Runner beans were grown as food plants in North America and Europe from the 1600s, and also as ornamentals for their attractive flowers. However, they came to be used primarily as a garden ornamental plant in North America, including for temporary screening. The flowers attract hummingbirds, bees and other insects. In the UK and other European countries – where the vegetable is a popular choice for kitchen gardens and allotments – the flowers came to be ignored, or treated as an attractive bonus to cultivating the plant for the beans. [13] [14] Remove the meat from the pan, add 2 tablespoons of oil and the shallot, garlic and pimentón and fry for 5–6 minutes until the shallot is soft. Meanwhile, grate the halved tomatoes, pressing the fleshy, cut face of the tomato against the grater. (As you grate each tomato half, the skin will fl atten out and be left behind.) Discard the skin.

Ingredients

Drain the beans of any bottling or canning liquor, rinsing them in a colander if you wish, then stir them gently into the tomato mixture and continue cooking, over a moderate heat, for 5 minutes. Remove from the heat. Set the oven at 200C/gas mark 6. Using sharp kitchen shears or a heavy chef’s knife, cut the rabbit into small pieces through the bone. Cut the hind legs into 3 pieces, the front leg in half and the body lengthwise and then into 6-8 pieces. Pat the rabbit pieces dry with paper towels and season with sea salt and pepper. Add to casserole with 1 tbsp more of olive oil. Sauté rabbit over medium-high heat, turning frequently until nicely golden on all sides. Remove to the plate with chorizo. STEP 4 More on the beans in this piece for Market Life, now online. Fennel and manzanilla Judión beans with mojama The related species considered most useful for interbreeding with P. coccineus to increase its genetic diversity are P. dumosus and P. vulgaris. [23]