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Author Topic: Why does nobody eat dried runner beans when there are dried butterbeans, dried b  (Read 4454 times)

Offline P-Kasso2

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Why does nobody eat dried runner beans when there are dried butterbeans, dried broad beans, dried haricot beans, etc etc?

Are dried runner beans bad for you?

They are (to my mind) by far the most beautiful of all looking beans. There must be a reason why I have never seen runner beans on sale for soup making etc.

Can you cook with dried runner beans? What are they best for? Why do I not see them?
« Last Edit: 07 December, 2011, 12:42:12 PM by P-Kasso2 »
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Yes, you can eat them -

"For if you open a scarlet-flowering mature runner bean, one too fat and long for eating, you will find the prettiest beans inside. These are a vibrant pink, often flecked with a rather good shade of deep violet purple. Once out of their protective wrapping they will age to a much more subdued pink; dried, these beans will store for months. They have a lovely flavour, a little meaty, like butter beans, but perfect for hearty winter dishes such as soups and stews. You can eat them fresh or dried (but never raw as they contain toxins which are broken down only by cooking)."


Here's a recipe:


Most of the sites I looked at said that you must boil them quickly for 10 minutes before using them in your recipe to get rid of the toxins.

When I have runner beans that have grown too long and the pods are tough, I pod take them and just cook the beans. I haven't tried eating them after they have dried.