Monday, March 5, 2012

What's Cooking? Running with Beans

Scarlet runner beans are an exquisite example of leguminous beauty. These Oaxacan natives are a unique variety, and have been cultivated for thousands of years. Even in Europe and the United States, the bean has found a place in kitchen gards since the 1600's.

Although one of the few beans that are perennial as opposed to annual, the runner bean does not do well with frosts and cold weather, but prefers mildly warm climes. It is prized for the lovely red flowers produced, and is at times cultivated merely for ornamental purposed. Personally, I would cultivate the bean pods simply for ornamental purposes, as well!

Drunken Runner Beans and Kohlrabi Greens
1/2 cup scarlet runner beans, cooked
Greens from one kohlrabi
1/2 cup diced tomatoes and liquid
2 tbs red wine
1/2 tsp garlic powder
Salt to taste

1. Heat some oil in a skillet over medium. Toss in the greens, chopped with the tomatoes, wine, garlic powder, and salt. Cook until greens just start to wilt.
2. Throw in the beans and cook until liquid is gone. Really, that's it. Serve up and enjoy!

Further Rearding:
Heirloom Beans by Steve Sando and Vanessa Barrington

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