Scarlet Runner Beans Bacon Recipes
STYRIAN "GIGANTES" (SCARLET RUNNER BEAN CASSEROLE)
This is a styrian version (Styria, Province of Austria) of a hearty, simple and vegan Greek Bean dish, that tastes heavenly and uses "Käferbohnen" (Scarlet runner beans) instead of white giant beans. If you can't get hold of Scarlet Runner Beans use giant beans instead. The original recipe calls for about 200ml olive oil, i cut that lavish amount in half, and still find it's enough oil left :). Prep.time comes without beansoaking time!
Provided by Eismeer
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If using dried beans, soak them overnight and cook according to package instructions (usually for 90min.).
- Cut onion in about 0,5cm pieces, mince garlic, peel and seed tomatoes (put in boiling water for about 30sec.) and chop into bite size pieces.
- Heat olive oil and add onion and garlic. Let fry until translucent.
- Add beans and tomatoes. Stir.
- Salt and pepper to taste.
- Transfer to baking dish and let bake for about 20-25 minute at 175°C (until the beans go lightly crispy).
- Enjoy with white bread, such as baguette, ciabatta or pita. The oil onion mixture tastes heavenly when dipped into.
MARINATED SCARLET RUNNER BEAN SALAD
Compliments of Westbrae Naturals. Sfgate.com states: "Scarlet runner beans (Phaseolus coccineus) are native to Mexico and south through Panama, in high humid mountains from 4,000 to 8,000 feet. They have been grown by upland farmers of the region for at least two millennia, mainly as a dry bean crop. They were introduced to Europe in the 1600s, but for the next 100 years were grown there only as an ornamental".
Provided by COOKGIRl
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- While beans are draining, lightly toast the walnuts in a dry skillet and set aside to cool then chop.
- In a bowl mix together the feta, shallot and apple cider vinegar. Let sit for 5 minutes, then add salt and pepper to taste. Stir in the walnut oil.
- Place drained runner beans in a salad bowl and pour on the dressing. Gently fold in the fresh parsley.
- Let stand at room temperature for 1 hour then refrigerate until ready to serve.
- Toss in the walnuts just before serving.
Nutrition Facts : Calories 210.8, Fat 15.7, SaturatedFat 5.4, Cholesterol 26.8, Sodium 345.9, Carbohydrate 12.6, Fiber 5.1, Sugar 3.3, Protein 7.6
RUNNER BEANS WITH BACON & HAZELNUTS
A vibrant seasonal side dish to perk up a bowl of beans
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 6
Steps:
- Bring a large pan of salted water to the boil and cook the beans for 4-5 mins until cooked, but still vibrant. Drain the beans and tip straight into a bowl of ice-cold water. Drain again and set aside.
- Heat a frying pan, tip in the bacon and sizzle for 4-5 mins until it starts to crisp. Throw in the hazelnuts and cook for another few mins until the nuts start to brown. Use a slotted spoon to scoop out the bacon and nuts, but leave behind any juices and residue. Place the pan back on a low heat, slosh in the vinegar and sizzle for a moment, then stir in the cream. Return the beans, bacon and hazelnuts to the pan to warm through and toss them in the dressing. Tip into a bowl and mix in the tarragon just before serving.
Nutrition Facts : Calories 208 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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