The Surprising Versatility of the Runner Bean
Often relegated to the vegetable garden, the runner bean (scientifically known as Phaseolus coccineus) is a truly multi-purpose plant, revered in many cultures not only for its prolific yield but also for its various edible components. From the show-stopping scarlet flowers to the fibrous pods and flavorful seeds, different stages of the plant offer unique culinary opportunities. Proper preparation is key to enjoying each part, particularly as the bean matures.
Edible Parts at Different Growth Stages
Young Pods: The Classic Harvest
This is the most common and recognizable edible part of the runner bean, harvested in late summer. When picked young and tender, before the seeds have a chance to swell and the skin to toughen, the pods are best for slicing and eating cooked. To prepare young pods, simply trim the top and tail. Most modern varieties are 'stringless,' but if strings are present on the edges, you can easily remove them with a vegetable peeler. Slice the beans diagonally for an elegant and consistent shape that cooks evenly. These tender pods are perfect for boiling, steaming, or stir-frying.
Mature Beans: A Hearty Dried or Fresh Bean
If you leave the pods on the vine, they will become tough, stringy, and inedible. At this stage, the focus shifts to the seeds inside. Once the pods have dried and turned brown on the vine, they can be shelled to reveal the vibrant, speckled, and delicious mature beans. These dried beans require soaking and long, thorough cooking to make them safe to eat, similar to other dried beans. They have a hearty, chestnut-like flavour and are ideal for winter soups, stews, and purees. The seeds can also be shelled and cooked fresh when they are still plump and a light pink colour.
Beautiful and Edible Flowers
Don't just admire the vibrant red or white flowers of the runner bean—eat them! The blooms have a mild, sweet, and distinctly beany flavour that makes them a perfect and colourful garnish for salads, soups, or other dishes. To ensure a long harvest of pods, it is best to pick the flowers sparingly. If your goal is more ornamental, leaving the flowers to attract pollinators like hummingbirds is also a great option.
Other Edible Parts
Less commonly consumed but still edible are the plant's leaves and roots. The young leaves can be cooked and used like a potherb, especially in stews. In Central American cuisine, the perennial root is sometimes consumed as a starchy tuber, much like a potato. These parts are not as widely used in European or North American cooking but highlight the plant's full potential.
Comparison of Preparation and Cooking Methods
| Feature | Young, Tender Pods | Mature, Shelled Beans |
|---|---|---|
| Harvest Time | Mid-summer to early autumn | Late autumn, when pods are dry |
| Preparation | Top, tail, and de-string; slice diagonally. | Shell mature beans from dried pods; soak dried beans overnight. |
| Cooking Time | Fast: 3-5 minutes (steamed or boiled) | Long: Over 30 minutes, or longer, depending on the bean's dryness. |
| Taste & Texture | Crisp, fresh, and mildly sweet | Hearty, nutty, and soft |
| Best Uses | Sides, salads, stir-fries | Soups, stews, purees |
| Safety | Cooked pods are safe. Very young, tender pods can be eaten raw in small amounts. | Must be thoroughly cooked to neutralize naturally occurring toxins. |
Important Safety Precautions
While many parts of the runner bean plant are edible, it is crucial to understand the necessary food safety steps. Mature, dry runner beans contain a toxic protein called phytohaemagglutinin. This toxin is easily destroyed by thorough cooking, which is why it is essential to soak and boil mature beans for an extended period. The risk is significantly lower in young, tender pods, but cooking is still recommended to enhance flavor and digestibility. The leaves and flowers do not pose the same risk but should also be consumed in moderation.
A Global Culinary Delight
Across the world, runner beans are prepared in a multitude of ways. In the UK, sliced young runner beans are a popular side dish, often served simply with butter and herbs. Greek cuisine features a variety of runner bean cultivars, known as fasolia gigantes, in dishes like Gigantes plaki. Meanwhile, in Austria, dried runner beans (Käferbohnen) are served in a salad with pumpkin seed oil. The Spanish dish Judiones de la Granja uses large white runner beans with pork. The versatility of this bean is celebrated in many culinary traditions.
For more detailed guidance on growing and harvesting, consult a reputable resource like the University of Wisconsin-Madison's horticulture extension page on the scarlet runner bean: https://hort.extension.wisc.edu/articles/scarlet-runner-bean-phaseolus-coccineus/.
Conclusion
From pod to seed, flower to root, the runner bean is a surprisingly versatile and rewarding crop. By understanding the different edible parts at each stage of the plant's life, you can unlock a variety of culinary uses. Whether you enjoy the crispness of a young, blanched pod or the hearty, creamy texture of a fully mature bean, this garden favorite offers something for every palate. Remember the importance of thorough cooking, especially with mature beans, to ensure a safe and delicious meal. Embrace the full potential of your runner bean harvest and enjoy its diverse bounty throughout the season.
