Description English Runner beans are botanically known as part of Phaseolus coccineus and are a vining perennial, oftentimes grown though as an annual. Unlike most beans which twine counterclockwise these twine clockwise and care should be taken when trellising and assisting the growing plants onto the support poles as to prevent breakage of the vines. The English Runner bean is also unique in that they form their cotyledons in the soil rather than above ground. The bean pods are smooth and have a bright green exterior which encases a crisp, slightly juicy interior and petite undeveloped seeds or beans. Are typically consumed when they are immature and tender, older beans will become too fibrous for consumption. Most often served cooked unless picked when very young and immature at which point they can be utilized like snap beans. The beans are typically first stringed then cut into short lengths using a knife or bean slicer. The cut beans can be boiled, steamed, baked, sautéed and braised. Chopped beans can be added to quiche, curry, stews, sautés and casseroles. English Runner beans go well with New season scrapping potatoes – https://www.veg2you.net/product/cornish-new-potatoes/ or add them to a salad box https://www.veg2you.net/product/salad-box/ Or try doing something a little different and exotic with them. Tomato, runner bean & coconut curry. Pack three of your five-a-day into this Indian-style one-pot with red lentils, coconut milk and zesty lime. https://www.bbcgoodfood.com/recipes/tomato-runner-bean-coconut-curry English Runner beans contain vitamin K, folate, vitamin C and manganese. Are an iconic British summer veg, and a gardener’s classic. With lush foliage and scarlet flowers, they are an impressive and rewarding crop that thrives in the protection of a garden. A really fresh runner bean, picked at its best, takes a lot of beating. Sweet, snappy and succulent. Storage keeps for up to a week in the bottom of the fridge.
