18 Scarlet Runner Bean Recipes to Save for Later

Craving something hearty and wholesome? Scarlet runner beans are the unsung heroes of fall dinners—nutty, creamy, and perfect for cozy soups, stews, or salads. Save this roundup of 18 must-try recipes for when you need comforting meals that celebrate seasonal flavors. Let’s dive in!

Smoky Scarlet Runner Bean Chili

Unearthing the deep, smoky flavors of this scarlet runner bean chili is a journey into the heart of comfort. Each spoonful offers a velvety texture and a gentle heat, balanced by earthy cumin and the bold kiss of chipotle.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

• 1 pound dried scarlet runner beans
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Place the scarlet runner beans in a large bowl and cover with cool water by 2 inches. Soak overnight, at least 8 hours.
2. Drain and rinse the soaked beans thoroughly; set aside.
3. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 6 minutes. (Tip: Sweating the onion slowly draws out sweetness that will underpin the chili.)
4. Add the minced garlic and cook until fragrant, about 30 seconds.
5. Stir in the ground cumin and minced chipotle peppers, cooking for 1 minute more until fragrant. (Tip: Adjust chipotle to your heat preference—2 peppers give a medium smokiness with a kick.)
6. Add the soaked beans, fire-roasted tomatoes with their juices, and vegetable broth. Increase heat to high and bring to a vigorous boil.
7. Once boiling, reduce heat to low, cover, and let simmer gently for 1 hour 30 minutes to 1 hour 45 minutes, until the beans are completely tender and the chili has thickened slightly. (Tip: Stir occasionally and add a splash of water if the liquid reduces too much—the finished chili should be hearty, not soupy.)
8. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.

Zealously ladle this chili over a bed of fluffy quinoa or alongside crusty bread for a truly satisfying meal. The creamy beans and smoky broth meld beautifully, offering a vegan stew that feels both rustic and refined.

Scarlet Runner Bean and Kale Soup

Just as the chill of autumn settles in, there’s no more comforting embrace than a bowl of Scarlet Runner Bean and Kale Soup. This rustic Italian-inspired creation celebrates the earthy richness of scarlet runner beans, the vibrant bite of kale, and the bright lift of lemon and garlic—a symphony of textures and flavors that warms from the inside out.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

Soup

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large yellow onion, finely diced
• 2 celery stalks, finely diced
• 1 large carrot, finely diced
• 4 cloves garlic, thinly sliced
• 1 teaspoon fresh rosemary leaves, minced
• 1 bay leaf
• 8 cups rich vegetable broth
• 1 bunch Tuscan kale, stems removed and leaves roughly chopped (about 4 cups)
• 1 teaspoon fine sea salt, plus more to taste
• ½ teaspoon freshly cracked black pepper, plus more to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions

1. In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, celery, and carrot; cook, stirring occasionally, until softened and fragrant, about 8 minutes.
2. Add the sliced garlic and minced rosemary, stirring constantly for 30 seconds until aromatic—be careful not to brown the garlic, as it can turn bitter.
3. Stir in the drained scarlet runner beans, bay leaf, and vegetable broth. Increase heat to high and bring to a boil, then reduce heat to low, cover, and simmer gently until the beans are tender but still hold their shape, about 1 hour to 1 hour 15 minutes. (Tip: To test doneness, press a bean against the side of the pot; it should mash easily.)
4. Once beans are tender, remove the bay leaf. Using the back of a ladle, mash about a quarter of the beans directly in the pot to thicken the broth, creating a creamy texture without dairy. (Tip: For an even silkier soup, remove 1 cup of cooked beans, purée in a blender with a splash of broth, then stir back in.)
5. Add the chopped kale, salt, pepper, and red pepper flakes if using. Stir well, cover, and cook over medium-low heat until the kale is wilted and tender, about 10 minutes, stirring halfway through.
6. Turn off the heat. Stir in the fresh lemon juice and lemon zest—adding lemon off the heat preserves its bright, fresh flavor. (Tip: Taste and adjust seasoning; you may want an extra pinch of salt or a drizzle of olive oil.)
7. Ladle the soup into warm bowls, finish with a swirl of high-quality extra virgin olive oil and a few grinds of black pepper. Garnish with additional lemon zest if desired.

Crowning this hearty soup with a drizzle of extra virgin olive oil and a few gratings of lemon zest elevates it from simple to sublime. Each spoonful delivers a comforting medley of tender beans and silky kale, with a bright, garlicky finish that lingers. Serve with crusty bread for a complete meal that celebrates the best of the season.

Warm Scarlet Runner Bean Salad with Feta

Zealously simmered scarlet runner beans emerge tender yet toothsome, their creamy texture a perfect foil for juicy cherry tomatoes and crisp cucumber. A bright lemon vinaigrette ties everything together, while briny feta adds a salty finish. This gluten-free salad is equally at home as a light main or a vibrant side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1½ cups dried scarlet runner beans, soaked overnight
• 1 pint cherry tomatoes, halved
• 1 large English cucumber, diced
• 6 ounces high-quality feta cheese, crumbled
• ¼ cup rich extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• 1 small shallot, minced
• 1 teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon finely ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Drain and rinse the soaked scarlet runner beans. Place them in a large pot and cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer until tender but not mushy, about 20 minutes. Tip: Test a bean by pressing it against the side of the pot—it should give easily but hold its shape.
2. While the beans cook, prepare the vinaigrette. In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced shallot, dried oregano, sea salt, and black pepper until emulsified. Tip: Let the vinaigrette rest while the beans finish cooking so the shallot mellows.
3. Drain the cooked beans and transfer them to a large bowl. Immediately pour the vinaigrette over the warm beans and toss gently to coat. The warmth helps the beans absorb the dressing. Tip: Use a rubber spatula to fold without breaking the beans.
4. Add the halved cherry tomatoes, diced cucumber, and chopped parsley to the bowl. Toss again until everything is evenly distributed.
5. Gently fold in the crumbled feta cheese, reserving a small amount for garnish. Taste and adjust seasoning if needed. Transfer to a serving platter and sprinkle the reserved feta on top. Serve warm or at room temperature.

Just warm enough to soften the feta without melting it, this salad is a symphony of textures—creamy beans, juicy tomatoes, cool cucumber, and salty cheese. A final shower of parsley adds a fresh herbal note that lingers on the palate.

Scarlet Runner Bean Burrito Bowl

Glistening with the vibrant hues of scarlet runner beans and creamy avocado, this burrito bowl is a celebration of texture and flavor. The earthy beans, simmered with aromatics, pair beautifully with zesty cilantro lime rice and a medley of fresh toppings for a nourishing, plant-forward meal.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Scarlet Runner Beans

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth, low-sodium
• 1 tablespoon rich extra virgin olive oil
• 1 teaspoon fine sea salt

For the Cilantro Lime Rice

• 1 cup long-grain white rice, rinsed
• 1 ½ cups water
• ¼ cup freshly squeezed lime juice (about 2 limes)
• 2 tablespoons finely chopped fresh cilantro
• ½ teaspoon fine sea salt
• 1 tablespoon unsalted butter (or vegan butter)

For the Bowl Assembly

• 2 large ripe avocados, sliced
• 1 cup fresh salsa (store-bought or homemade)
• ½ cup crumbled queso fresco (or vegan feta)
• ¼ cup toasted pepitas
• 4 lime wedges, for serving

Instructions

1. Cook the beans: In a large saucepan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, and smoked paprika; cook until fragrant, 30 seconds.
2. Add the soaked and drained scarlet runner beans and the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer until beans are tender but not mushy, 30 to 35 minutes. Stir in the salt. Keep warm.
3. Meanwhile, prepare the rice: In a small saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 15 minutes, or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. While the rice is still warm, stir in the lime juice, cilantro, and butter until well combined. Adjust seasoning if desired. Tip: For extra flavor, zest one lime before juicing and add the zest to the rice.
5. Assemble the bowls: Divide the warm cilantro lime rice among four bowls. Top each with a generous scoop of the scarlet runner beans. Arrange sliced avocado, a spoonful of fresh salsa, crumbled queso fresco, and toasted pepitas on top.
6. Serve immediately with a lime wedge. Tip: To prevent avocado from browning, squeeze a little lime juice over the slices. For a spicier kick, drizzle with hot sauce or add sliced jalapeños.

Each bite offers a harmonious blend of zesty rice, earthy beans, and creamy avocado, while the crunchy pepitas and tangy queso fresco add delightful contrast. Embrace leftovers chilled as a vibrant salad the next day—the flavors only deepen overnight.

Creamy Scarlet Runner Bean Hummus

Vibrant and velvety, this scarlet runner bean hummus offers a delightful twist on the classic, showcasing the beans' natural creaminess and subtle sweetness. Perfectly balanced with nutty tahini and bright lemon, it's a sophisticated, dairy-free dip that elevates any gathering.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Hummus

• 1 1/2 cups cooked scarlet runner beans (if using canned, drain and rinse well)
• 1/4 cup well-stirred, cold-pressed tahini
• 3 tablespoons fresh squeezed lemon juice (from about 1 juicy lemon)
• 1 small garlic clove, finely grated
• 1/4 teaspoon ground cumin
• 1/2 teaspoon fine sea salt
• 2 tablespoons ice-cold water, plus more as needed
• 3 tablespoons smooth, robust extra-virgin olive oil, plus more for drizzling

For Garnish (optional)

• 1/4 teaspoon smoked paprika
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. In a food processor, combine the cooked scarlet runner beans, tahini, lemon juice, grated garlic, cumin, salt, and ice-cold water. Process for 30 seconds until combined.
2. Scrape down the sides of the bowl with a spatula, ensuring every bit is incorporated. This step is key for a silky smooth hummus.
3. With the motor running, slowly drizzle in the extra-virgin olive oil and process for 1 to 2 minutes, until the hummus is velvety and very smooth. For a lighter texture, add another tablespoon of ice water and process for 30 seconds more. Tip: Processing longer yields a creamier result.
4. Taste and adjust seasoning with additional salt or lemon juice if needed. For the most developed flavor, let the hummus rest for 15 minutes before serving.
5. Transfer to a shallow serving bowl, swirl with the back of a spoon, and drizzle generously with olive oil. Sprinkle with smoked paprika and fresh parsley if desired.

With its velvety texture and earthy undertones, this scarlet runner bean hummus adds a refined touch to any crudité platter. Serve it alongside warm pita chips or as a spread on hearty sandwiches for a satisfying, dairy-free treat. The vibrant magenta specks from the beans offer a visual surprise that delights at every dip.

Scarlet Runner Bean and Sweet Potato Curry

Consider the humble curry, elevated to new heights with the addition of scarlet runner beans and sweet potato, all simmered in luscious coconut milk and aromatic spices.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 1 cup dried scarlet runner beans (soaked overnight) or 2 cans (15 oz each) scarlet runner beans, drained and rinsed
• 2 tablespoons rich coconut oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons high-quality curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (adjust for heat)
• 1 large sweet potato (about 1 lb), peeled and cut into 1-inch cubes
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• Fresh cilantro leaves for garnish

Instructions

1. If using dried beans, drain and rinse soaked beans, then transfer to a pot, cover with water, and bring to a boil. Reduce heat and simmer for 45–60 minutes until tender. Drain and set aside. (If using canned beans, skip this step.)
2. In a large, heavy-bottomed pot, warm the coconut oil over medium heat until shimmering. Add the onion and sauté until golden and translucent, about 5 minutes.
3. Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
4. Add the curry powder, cumin, and cayenne, and toast the spices, stirring constantly, for 30 seconds.
5. Add the cubed sweet potato and stir to coat in the spices. Cook for 2 minutes.
6. Pour in the coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes are just fork-tender.
8. Stir in the cooked or canned scarlet runner beans, salt, and pepper. Simmer uncovered for 10 minutes to thicken slightly.
9. Taste and adjust seasoning if needed. Serve over steamed basmati rice or with warm naan, garnished with fresh cilantro.

Creamy and aromatic, this curry offers a gentle heat that builds with each bite. The scarlet runner beans add a buttery texture that complements the sweetness of the sweet potatoes beautifully.

Scarlet Runner Bean Pasta e Fagioli

Understated yet utterly refined, this Scarlet Runner Bean Pasta e Fagioli transforms humble ingredients into a soulful Italian classic. The creamy scarlet runner beans, plump ditalini, and a fragrant tomato-rosemary broth create a bowl that is both rustic and elegant.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 90 minutes

Ingredients

Beans

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 1 dried bay leaf
• 6 cups water

Soup Base

• 3 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves, finely chopped
• 2 tablespoons tomato paste
• 1 (28-ounce) can crushed San Marzano tomatoes
• 4 cups low-sodium vegetable broth

Pasta and Finish

• 1 cup ditalini pasta
• 1½ teaspoons fine sea salt, plus more to taste
• ½ teaspoon finely ground black pepper
• ½ cup freshly grated Parmigiano-Reggiano
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. In a large Dutch oven, combine the soaked scarlet runner beans, bay leaf, and 6 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook until beans are tender but not mushy, about 45–60 minutes. Drain, reserving 2 cups of the bean cooking liquid; discard the bay leaf.
2. While the beans cook, prepare the soffritto. In the same Dutch oven, heat the extra virgin olive oil over medium heat. Add the onion, carrot, and celery; cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the garlic and rosemary; cook for 1 minute until fragrant.
3. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the crushed tomatoes and vegetable broth; bring to a simmer. Cook for 10 minutes, stirring occasionally.
4. Add the cooked scarlet runner beans and the reserved bean cooking liquid to the pot. Simmer for 15 minutes to meld the flavors. (Tip: For a creamier texture, mash about a quarter of the beans against the side of the pot with a wooden spoon.)
5. Add the ditalini pasta and 1½ teaspoons salt. Cook until pasta is al dente, about 8–10 minutes, stirring frequently to prevent sticking. (Tip: Undercook the pasta slightly, as it will continue to soften in the hot soup.)
6. Remove from heat. Stir in the Parmigiano-Reggiano until melted. Season with black pepper and additional salt if needed. (Tip: Let the soup rest for 5 minutes before serving to allow flavors to deepen; it will thicken slightly upon standing.)
7. Ladle into bowls and garnish with chopped parsley and an extra drizzle of olive oil, if desired.

Given its ability to straddle the line between comfort and sophistication, this soup is equally suited for a cozy weeknight dinner or an elegant dinner party. Each spoonful offers a tapestry of tender beans, toothsome pasta, and a broth that sings with rosemary and tomato.

Roasted Scarlet Runner Beans with Garlic

Perfectly crispy and robustly flavored, these roasted scarlet runner beans with garlic make an irresistible snack or side dish. The combination of nutty beans, fragrant rosemary, and golden garlic slices creates an elegant yet rustic bite that elevates any meal.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Beans and Seasoning

• 2 cups fresh scarlet runner beans, shelled
• 4 cloves garlic, thinly sliced
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon fresh rosemary leaves, minced
• 1/2 teaspoon flaky sea salt
• Freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C) with a rack in the center.
2. In a medium bowl, combine the shelled scarlet runner beans, sliced garlic, olive oil, minced rosemary, flaky sea salt, and a generous grind of black pepper.
3. Toss everything thoroughly until the beans and garlic are evenly coated with oil and seasonings.
4. Spread the mixture in a single layer on a rimmed baking sheet—avoid overcrowding to ensure even roasting and maximum crispiness.
5. Roast for 20–25 minutes, stirring halfway through, until the beans are golden brown and crispy, and the garlic is fragrant and lightly browned.
6. Tip: Pat the beans dry before tossing to remove excess moisture, which helps achieve a crunchier texture.
7. Remove from the oven and let cool on the baking sheet for 5 minutes—they will continue to crisp as they cool.
8. Tip: Keep a close eye during the last few minutes of roasting to prevent the garlic from burning; adjust time if needed based on bean size.

Remarkably versatile, these roasted beans offer a delightful crunch and a punch of savory garlic and rosemary. Serve them warm as a cocktail snack, scatter over salads for texture, or enjoy straight from the pan as a wholesome, satisfying treat.

Scarlet Runner Bean and Chorizo Stew

Earthy and robust, this scarlet runner bean and chorizo stew captures the soul of Spanish home cooking. The creamy beans, rich with paprika and tomato, are punctuated by smoky chorizo for a deeply satisfying one-pot meal. Let the stew linger on the stove; it only gets better as flavors meld.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Beans

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 1 bay leaf
• 1 garlic clove, smashed

For the Stew Base

• 3 tablespoons extra virgin olive oil, plus more for drizzling
• 8 ounces Spanish chorizo, sliced into ¼-inch half-moons
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon sweet smoked paprika
• ½ teaspoon ground cumin
• 1 (14.5-ounce) can whole San Marzano tomatoes, crushed by hand
• 3 cups chicken broth, preferably homemade

For Finishing

• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Place soaked beans in a large pot with the bay leaf and smashed garlic. Cover with cold water by 2 inches. Bring to a gentle simmer over medium heat, then reduce heat to low and cook, partially covered, until beans are tender but not mushy, about 45–60 minutes. Drain, discarding bay leaf and garlic; set beans aside.
2. While beans cook, heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add chorizo slices and cook until browned and crispy, about 3 minutes per side. Use a slotted spoon to transfer chorizo to a plate, leaving rendered fat in the pot.
3. Reduce heat to medium. Add remaining 1 tablespoon olive oil and the diced onion; sauté until softened and golden, about 6 minutes. Stir in minced garlic, smoked paprika, and cumin; cook until fragrant, about 30 seconds—do not let the paprika burn.
4. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce to a steady simmer. Return the chorizo to the pot along with the cooked scarlet runner beans.
5. Simmer uncovered for 20 minutes, stirring occasionally, until stew thickens slightly and flavors meld. Season with salt and pepper to taste. (Tip: The stew will continue to thicken as it sits; add a splash of broth if reheating.)
6. Ladle into warm bowls, drizzle with a little extra virgin olive oil, and garnish with chopped parsley. Serve with crusty bread for sopping up the rich juices.

Just before serving, a final drizzle of robust olive oil and a sprinkle of fresh parsley brighten this deeply satisfying stew. The beans remain creamy against the toothsome chorizo, while smoked paprika and tomato weave a warm, earthy tapestry. Serve with a robust Spanish red and crusty bread for a meal that warms from the inside out.

Scarlet Runner Bean and Corn Salsa

Savor the vibrant, sun-kissed flavors of summer with this Scarlet Runner Bean and Corn Salsa. The creamy, nutty scarlet runner beans paired with sweet corn and a zesty lime-jalapeño kick create a refreshing, craveable dish that’s as beautiful as it is delicious. Perfect as a dip, topping, or side, this vegan and gluten-free salsa brings a touch of elegance to any table.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 90 minutes

Ingredients

For the Beans

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 4 cups water
• 1 teaspoon sea salt

For the Salsa

• 2 cups fresh corn kernels (from about 3 ears of corn)
• 1 jalapeño pepper, seeded and minced
• 2 ripe Roma tomatoes, seeded and diced
• 1/2 cup finely diced red onion
• 1/3 cup chopped fresh cilantro
• Juice of 2 limes (about 3 tablespoons)
• 1 teaspoon lime zest
• 3 tablespoons rich extra virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cook the scarlet runner beans: In a large pot, combine the soaked and drained beans with 4 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until beans are tender but not mushy, about 60–75 minutes. (Tip: Start checking at 60 minutes; the beans should hold their shape but mash easily.) Stir in 1 teaspoon sea salt during the last 10 minutes of cooking. Drain and let cool completely.
2. While beans cook, prepare the salsa vegetables: In a large bowl, combine the fresh corn kernels, minced jalapeño, diced tomatoes, red onion, and chopped cilantro. (Tip: For the sweetest corn, use just-picked ears; if corn is out of season, substitute thawed frozen corn kernels, patted dry.)
3. Make the dressing: In a small bowl, whisk together lime juice, lime zest, olive oil, and 1/2 teaspoon salt with black pepper until emulsified. (Tip: Whisk the dressing just before adding to keep the citrus bright.)
4. Once the beans are cooled, add them to the vegetable mixture. Pour the dressing over the top and toss gently until everything is evenly coated. (Tip: Use your hands to fold to avoid breaking the beans.)
5. Let the salsa sit at room temperature for at least 30 minutes to allow flavors to meld. (Tip: If making ahead, refrigerate and bring to room temperature before serving—chilling dulls the flavors.) Taste and adjust salt or lime if needed.

Rich in texture and bright with citrus, this salsa is perfect alongside grilled fish or simply scooped up with tortilla chips. Its hearty beans and sweet corn make it a satisfying, plant-based side for any cookout, while the jalapeño and lime keep every bite lively and fresh.

Scarlet Runner Bean Falafel

Glistening with a golden crust, these Scarlet Runner Bean Falafel offer a vibrant twist on a classic. The earthy sweetness of the beans pairs beautifully with fresh parsley and warm cumin, creating a delicate yet satisfying bite. Baked to perfection, they are a wholesome, vegan-friendly delight.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

• 1 cup dried scarlet runner beans, soaked overnight
• 1/2 cup packed fresh flat-leaf parsley leaves, finely chopped
• 1/4 cup finely diced yellow onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon baking powder
• 2 tablespoons chickpea flour (or gluten-free oat flour)
• 2 tablespoons extra virgin olive oil, plus more for brushing

Instructions

1. The night before, place the dried scarlet runner beans in a large bowl and cover with cold water by 2 inches. Let soak at least 8 hours or overnight.
2. Drain and rinse the soaked beans thoroughly. Pat dry with a clean kitchen towel. Tip: Removing excess moisture helps the falafel hold together.
3. In a food processor, combine the beans, parsley, onion, garlic, cumin, salt, pepper, and baking powder. Pulse until the mixture is coarsely ground but not a paste—it should have some texture. Tip: Overprocessing can make the falafel dense, so pulse in short bursts.
4. Transfer the mixture to a bowl, add the chickpea flour and 2 tablespoons olive oil, and stir until evenly combined. Cover and refrigerate for 30 minutes to firm up. Tip: Chilling makes shaping easier and prevents crumbling.
5. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly brush with olive oil.
6. Using slightly moistened hands, shape the mixture into 12 small patties, about 1 1/2 inches in diameter. Place on the prepared baking sheet.
7. Lightly brush the tops of the falafel with additional olive oil. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy on both sides. Tip: For extra crispiness, broil for the last 2 minutes.
8. Remove from the oven and let cool for 5 minutes before serving.

A subtle crunch gives way to a tender, herbaceous interior, with cumin weaving its warmth throughout. Serve these falafel tucked into warm pita with tahini sauce and pickled turnips, or atop a lemony grain bowl for a protein-packed meal.

Scarlet Runner Bean and Mushroom Ragout

Bathed in the deep, rustic flavors of red wine and fresh thyme, this Scarlet Runner Bean and Mushroom Ragout is a luxurious vegan stew that transforms humble ingredients into a dish of remarkable depth. The creamy, nutty beans meld perfectly with earthy mushrooms, creating a hearty centerpiece for any cold-weather gathering.

Serving: 4 | Prep Time: 25 minutes | Cooking Time: 90 minutes

Ingredients

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 3 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 pound mixed cremini and shiitake mushrooms, stems trimmed and sliced 1/4-inch thick
• 2 tablespoons tomato paste
• 1 cup dry red wine, such as Cabernet Sauvignon
• 3 cups vegetable broth, preferably low-sodium
• 4 sprigs fresh thyme
• 1 dried bay leaf
• 1 teaspoon finely ground sea salt, plus more to taste
• 1/2 teaspoon freshly cracked black pepper, plus more to taste
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped fresh parsley, for garnish

Instructions

1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Stir in the garlic and cook until fragrant, about 30 seconds. (Tip: To avoid burning the garlic, add it after the onion is soft and keep the heat moderate.)
3. Increase the heat to medium-high and add the mushrooms. Cook without stirring for 3 minutes to allow browning, then stir and continue cooking until the mushrooms are golden and have released their liquid, about 8 minutes more.
4. Add the tomato paste and cook, stirring constantly, for 1 minute to deepen its flavor.
5. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer until reduced by half, about 3 minutes.
6. Add the drained beans, vegetable broth, thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce the heat to low. Cover and simmer until the beans are tender and creamy, about 1 hour to 1 hour 15 minutes. (Tip: Check the beans after 45 minutes; if the liquid level drops too low, add a splash of broth or water.)
7. Remove and discard the thyme stems and bay leaf. Season the ragout with salt, pepper, and lemon juice. Taste and adjust seasoning. (Tip: Lemon juice brightens the earthy flavors of the beans and mushrooms without overpowering them.)
8. Let the ragout rest off the heat for 5 minutes to thicken slightly. Serve in shallow bowls, garnished with fresh parsley.

Creamy and deeply savory, this ragout boasts a velvety texture from the tender beans and a rich, umami-laced broth. For a complete meal, spoon it over creamy polenta, pile it onto crusty sourdough toast, or serve alongside roasted root vegetables for a satisfying winter supper.

Scarlet Runner Bean and Quinoa Stuffed Peppers

Zephyrs of summery fragrance waft from the oven as these Scarlet Runner Bean and Quinoa Stuffed Peppers emerge, their crimson skins blistered and glossy. A harmonious medley of tender beans, fluffy quinoa, and rich tomato sauce, they offer a hearty yet refined vegetarian centerpiece.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

• 4 large bell peppers (mixed colors), tops cut off and seeded
• 1 cup cooked scarlet runner beans (or 1 can, drained and rinsed)
• 1/3 cup dry quinoa, rinsed
• 2/3 cup water
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 cup crushed San Marzano tomatoes
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh cilantro, plus more for garnish
• 1 tbsp rich extra virgin olive oil
• 1/2 cup crumbled queso fresco or shredded mozzarella (optional)

Instructions

1. Preheat oven to 375°F.
2. In a medium saucepan, bring 2/3 cup water to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside. (Tip: Rinsing quinoa removes natural bitterness and ensures fluffy texture.)
3. If using canned scarlet runner beans, drain and rinse them. (If using dried, soak overnight and cook until tender before proceeding.)
4. In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
5. Stir in cooked quinoa, drained beans, crushed tomatoes, cumin, smoked paprika, oregano, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until mixture thickens slightly. Remove from heat and fold in chopped cilantro.
6. Prepare peppers: Cut off tops and remove seeds and membranes. (Tip: For softer peppers, blanch them in boiling water for 3 minutes before stuffing to reduce baking time.) Arrange peppers upright in a baking dish just large enough to hold them.
7. Stuff each pepper with the quinoa-bean mixture, packing gently but firmly. If using cheese, sprinkle about 2 tablespoons over each pepper.
8. Bake for 30–35 minutes, until peppers are tender and cheese is melted and golden. (Tip: Cover dish with foil for the first 20 minutes to prevent over-browning, then uncover for the final 10–15 minutes.)
9. Let peppers rest for 5 minutes before serving. Garnish with additional fresh cilantro or a drizzle of olive oil.

Velvety soft peppers yield to a warmly spiced filling that balances earthy beans and nutty quinoa. For an extra layer of richness, drizzle with a dollop of crema or serve alongside a bright avocado salsa.

Spicy Scarlet Runner Bean Tacos

Here’s a taco recipe that transforms humble scarlet runner beans into a spicy, smoky centerpiece. Paired with a silky avocado crema and charred corn tortillas, each bite is a study in contrasts—cool cream against fiery chipotle, earthy beans against bright lime.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• 2 cups cooked scarlet runner beans (or one 15-ounce can, drained and rinsed)
• 2 tablespoons rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• 1/4 cup vegetable broth
• 2 ripe Hass avocados, halved and pitted
• 1/4 cup freshly squeezed lime juice
• 1/4 cup fresh cilantro leaves
• 1/4 cup water
• 1/2 teaspoon sea salt (for crema)
• 8 small corn tortillas

Instructions

1. Prepare the avocado crema: In a blender, combine avocados, lime juice, cilantro, water, and 1/2 teaspoon salt. Blend on high until smooth and creamy, about 30 seconds. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
3. Stir in cumin and smoked paprika and cook for 30 seconds to toast the spices.
4. Add the scarlet runner beans, chipotle peppers, and vegetable broth. Using a potato masher, lightly mash about half the beans, leaving some whole for texture. Cook for 5–7 minutes, stirring occasionally, until the mixture thickens and is heated through. Season with 1/4 teaspoon salt.
5. Warm tortillas: Heat a dry cast-iron skillet over medium-high heat. Cook each tortilla for 30 seconds per side until pliable and lightly charred. Wrap in a clean kitchen towel to keep warm.
6. Assemble tacos: Spoon about 1/4 cup of the bean mixture onto each tortilla. Drizzle generously with avocado crema. Add optional toppings like pickled red onions, shredded lettuce, or diced radishes.
7. Tip: For a smokier flavor, char the chipotle peppers directly over a gas flame before mincing. Tip: To keep crema from browning, press plastic wrap directly onto the surface if making ahead. Tip: Adjust spice by adding more or fewer chipotle peppers.

Don’t underestimate the power of a well-balanced taco—the creamy avocado cuts through the smoky heat, while the tender beans provide a satisfying bite. Serve with extra lime wedges and a side of black bean soup for a full meal.

Scarlet Runner Bean and Spinach Lasagna

Zesty and elegant, this scarlet runner bean and spinach lasagna layers creamy white beans, tender spinach, and rich ricotta between al dente noodles for a vegetarian main that feels both indulgent and wholesome. The beans add a buttery texture that complements the fresh, green spinach, while a trio of cheeses creates a golden, bubbly crust.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 1 minutes

Ingredients

• 1 cup dried scarlet runner beans, soaked overnight
• 1 tablespoon extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 pound fresh spinach, stems removed, washed
• 1 teaspoon coarse sea salt, divided
• 1/2 teaspoon freshly ground black pepper
• 15 ounces high-quality whole milk ricotta
• 1 large egg, lightly beaten
• 1/2 cup freshly grated Parmesan cheese
• 9 no-boil lasagna noodles
• 3 cups shredded low-moisture mozzarella

Instructions

1. Drain and rinse the soaked scarlet runner beans. Place in a medium saucepan, cover with 2 inches of water, and bring to a boil. Reduce heat and simmer for 45–50 minutes, until tender but not mushy. Drain and set aside.
2. While the beans cook, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté 1 minute until fragrant. Add the spinach in batches, tossing with tongs, and cook until wilted, about 3–4 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a colander, press out excess liquid, then chop coarsely.
3. In a large bowl, combine the cooked beans, wilted spinach, ricotta, egg, Parmesan, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir until evenly blended. Taste and adjust seasoning if needed.
4. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
5. Spread a thin layer of the ricotta-spinach mixture (about 1 cup) over the bottom of the dish. Arrange 3 lasagna noodles on top, breaking if needed to fit. Spread one-third of the remaining ricotta mixture over the noodles, then sprinkle with 1/2 cup shredded mozzarella. Repeat layers twice more: noodles, ricotta mixture, mozzarella.
6. Cover the dish tightly with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes, until the sauce is bubbly and the cheese is golden brown and crusty at the edges.
7. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set and prevents a runny cut.

Zesty and refined, each bite offers a contrast of creamy bean interiors, tender spinach, and a slightly crisp cheese top. Serve with a crisp green salad tossed in lemon vinaigrette to balance the richness, or pair with a glass of dry Sauvignon Blanc for an elevated weeknight dinner.

Scarlet Runner Bean and Rice Pilaf

Zesty and aromatic, this Scarlet Runner Bean and Rice Pilaf combines earthy, tender beans with fragrant basmati rice, elevated by warm cumin and golden turmeric. It’s a vibrant vegan side dish that adds a touch of elegance to any meal.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Pilaf

• 2 cups cooked scarlet runner beans (or 1 can, drained and rinsed)
• 1 cup basmati rice
• 2 tablespoons rich extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Drain well.
2. In a large skillet or pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Add the garlic, cumin, and turmeric. Cook, stirring constantly, until fragrant, about 1 minute.
4. Add the rice and stir to coat with the oil and spices. Cook for 2 minutes, until the rice edges become slightly translucent. Tip: Toasting the rice enhances its nutty flavor.
5. Pour in the vegetable broth and season with salt and pepper. Bring to a boil.
6. Gently fold in the cooked scarlet runner beans. Reduce heat to low, cover, and simmer for 18–20 minutes, until the rice is tender and the liquid is absorbed. Tip: Resist the urge to lift the lid during cooking; steam is essential for fluffy rice.
7. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
8. Garnish with fresh parsley and serve warm.

Crafted with care, this pilaf boasts a delightful interplay of tender beans and fluffy rice, each bite perfumed with cumin and turmeric. Serve it alongside roasted vegetables or as a hearty base for a lentil curry.

Scarlet Runner Bean and Beet Burger

Sink your teeth into the ultimate plant-based burger, where earthy scarlet runner beans meet the sweet, vibrant notes of roasted beet. Bound with hearty oats and kissed by smoked paprika, this patty grills to a glorious char while staying tender and moist inside—a true celebration of garden-fresh flavors.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the Patties

• 1 cup cooked scarlet runner beans, drained and rinsed
• ½ cup finely grated raw beet (about 1 small beet)
• ½ cup old-fashioned rolled oats
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
• 2 tablespoons extra virgin olive oil, plus more for brushing

For Serving

• 4 whole-grain burger buns, split
• 4 leaves butter lettuce
• 4 slices ripe tomato
• 4 thin slices red onion
• vegan mayonnaise (optional)

Instructions

1. In a small bowl, whisk together ground flaxseed and water; let sit for 5 minutes until thickened to a gel-like consistency.
2. In a large mixing bowl, add the cooked scarlet runner beans and mash with a fork until mostly smooth but with some chunky bits remaining.
3. Fold in the grated beet, rolled oats, smoked paprika, cumin, garlic powder, salt, pepper, and prepared flax egg until thoroughly combined.
4. Divide the mixture into 4 equal portions and shape each into a ½-inch-thick patty. For best results, chill patties on a parchment-lined tray for 15 minutes to firm up.
5. Preheat a grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates to prevent sticking.
6. Brush both sides of each patty with olive oil, then grill for 4–5 minutes per side, until deeply charred and heated through. Avoid pressing down on patties while cooking to retain moisture.
7. During the last minute of grilling, place the buns cut-side down on the cooler part of the grill to toast lightly.
8. Assemble burgers: spread vegan mayonnaise on the bottom buns if desired, then layer with lettuce, a patty, tomato slices, and red onion. Top with the other bun half and serve immediately.

Zest with a side of crunchy sweet potato fries or a cool minty pea salad to elevate the entire experience. The patty's velvety interior and lightly crisped crust make each bite an irresistible, wholesome indulgence.

Scarlet Runner Bean and Coconut Rice Bowl

Brilliantly vibrant and deeply satisfying, this Scarlet Runner Bean and Coconut Rice Bowl brings together creamy beans, fragrant coconut rice, and juicy mango for a tropical feast. Each bite is a harmony of textures and flavors, elevated by a zesty chili-lime dressing.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

• 1 cup dried scarlet runner beans, soaked overnight and drained
• 1 can (14 oz) full-fat coconut milk
• 1 cup jasmine rice
• 1 ripe but firm mango, diced
• 2 tablespoons fresh lime juice
• 1 small serrano chili, thinly sliced (seeds removed for less heat)
• 1 ripe avocado, sliced
• ¼ cup fresh cilantro leaves
• ½ teaspoon fine sea salt, divided
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil

Instructions

1. Place the soaked scarlet runner beans in a large pot and cover with fresh water by 2 inches. Bring to a boil over high heat, then reduce heat to low and simmer until tender, about 1 hour. Drain and set aside. Tip: Adding a 2-inch piece of kombu to the cooking water can help make the beans more digestible.
2. While the beans cook, prepare the coconut rice: In a medium saucepan, combine the coconut milk, 1 cup water, and ½ teaspoon salt. Add the jasmine rice and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Tip: For extra fragrance, toast the rice in a dry skillet over medium heat for 2 minutes before adding the liquid.
3. In a small bowl, whisk together the lime juice, remaining ¼ teaspoon salt, pepper, and olive oil to make the dressing. Stir in the sliced chili.
4. To assemble, divide the coconut rice among four bowls. Top with the cooked scarlet runner beans, diced mango, avocado slices, and cilantro. Drizzle the chili-lime dressing over each bowl. Tip: For deeper flavor, season the warm beans with a pinch of salt and a squeeze of lime before arranging.

The creamy coconut rice and tender beans create a luscious base, while the bright mango and zesty dressing cut through with freshness. For added crunch, sprinkle toasted coconut flakes or crushed peanuts on top.

Conclusion

Get ready to fall in love with these 18 scarlet runner bean recipes! From hearty stews to fresh salads, each dish is a keeper. Try them out, let us know your favorite in the comments, and don’t forget to pin this roundup for later. Happy cooking!

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