Runner bean

Phaseolus × dumosus, P. coccineus

legume

Large purple beans speckled with black, or white, simmered in stews: Greek baked gigantes, judiones of La Granja, Mexican ayocote.

Origin

Mountains of Mexico and Central America

Season (United States)

July to October

Preparation

Dried, they soak overnight, the water is discarded, then they are boiled for 1.5 to 2 hours, or baked slowly in tomato sauce; never raw or undercooked, like all large beans.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

In England, mostly its long green pods, runner beans, are eaten, and its red flowers adorn gardens.