24+ Delicious Scarlet Runner Bean Recipes to Try This Season

Scarlet runner beans are a vibrant and versatile ingredient that can bring a burst of color, flavor, and nutrition to your dishes.

Known for their striking red and purple blossoms, these beans are packed with protein, fiber, and essential vitamins, making them an excellent addition to any meal.

Whether you’re looking to add them to a comforting soup, a vibrant salad, or a hearty stew, scarlet runner beans can be used in a variety of ways to elevate your cooking.

In this blog post, we’ve gathered 24+ scarlet runner bean recipes that showcase just how adaptable these beans can be.

From simple sides to main courses, these recipes are perfect for anyone looking to explore new flavors or incorporate more plant-based meals into their diet.

So, whether you’re a seasoned home cook or a beginner in the kitchen, you’ll find something to inspire your next meal.

Let’s dive in and discover the endless possibilities with scarlet runner beans!

24+ Delicious Scarlet Runner Bean Recipes to Try This Season

Scarlet runner beans are not only a nutritional powerhouse but also a delicious and colorful addition to any meal.

With these 24+ scarlet runner bean recipes, you can explore the versatility of this ingredient in everything from salads and soups to curries and casseroles.

Their hearty texture and earthy flavor make them a fantastic plant-based protein source and a perfect match for a variety of dishes.

So, whether you’re looking to boost your vegetable intake or try something new in the kitchen, scarlet runner beans offer a world of culinary possibilities. ,

Get creative and enjoy the vibrant, flavorful meals that you can make with these beautiful beans!

Scarlet Runner Bean Stew with Tomatoes and Herbs

This rustic Scarlet Runner Bean Stew is a hearty and wholesome dish perfect for chilly days. Scarlet runner beans are known for their meaty texture and rich, nutty flavor, which pair beautifully with stewed tomatoes, garlic, and fresh herbs. Slow-simmered for maximum flavor, this stew is satisfying on its own or served over rice or crusty bread. It’s a nutrient-dense, high-fiber, plant-based meal that showcases the bold potential of this often-overlooked legume.

Ingredients:

• 1 ½ cups dried scarlet runner beans (or 4 cups cooked)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon thyme (dried or fresh)
• Salt and pepper to taste
• 2 tablespoons chopped parsley (for garnish)

Instructions:

1. Soak dried beans overnight in plenty of water. Drain and rinse.
2. In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
3. Add garlic, carrots, and celery. Cook for 5–6 minutes until vegetables soften.
4. Stir in smoked paprika and thyme, followed by diced tomatoes and vegetable broth.
5. Add soaked beans and bring to a boil. Reduce to a simmer, cover, and cook for 1.5–2 hours or until beans are tender. (If using pre-cooked beans, simmer for 30–40 minutes.)
6. Season with salt and pepper. Simmer uncovered for 10 more minutes to thicken the stew.
7. Garnish with fresh parsley and serve warm.

This tomato-herb scarlet runner bean stew is comforting, flavorful, and deeply satisfying. It’s a great example of how humble beans can create a restaurant-worthy meal. Plus, it stores and reheats beautifully, making it perfect for meal prep or next-day leftovers.

Scarlet Runner Bean and Roasted Veggie Salad

This vibrant salad combines scarlet runner beans with an array of roasted vegetables and a tangy balsamic vinaigrette. Ideal as a light lunch or a side dish, this recipe brings together earthy flavors and contrasting textures—creamy beans, tender veggies, and a bright dressing. It’s not only visually stunning but also packed with fiber, protein, and antioxidants, making it a smart and satisfying choice.

Ingredients:

• 2 cups cooked scarlet runner beans
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

For the dressing:

• 3 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon maple syrup or honey
• 3 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, onion, and cherry tomatoes in olive oil, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes until tender and slightly charred.
3. In a large bowl, combine cooked beans with the roasted vegetables.
4. Whisk together all dressing ingredients in a small bowl until emulsified.
5. Pour dressing over the salad and toss gently to combine.
6. Let sit for 10 minutes to absorb flavors before serving.

This scarlet runner bean salad is as beautiful as it is delicious. The roasted vegetables elevate the dish with smoky sweetness, while the balsamic vinaigrette ties everything together with a touch of acidity. Whether served warm or cold, this salad is a nourishing addition to any meal.

Creamy Scarlet Runner Bean Dip with Garlic and Lemon

This creamy dip is a Mediterranean-inspired twist on hummus, using scarlet runner beans for a rich and velvety texture. Blended with garlic, lemon juice, and tahini, the dip is both zesty and deeply savory. Perfect as a party appetizer, sandwich spread, or veggie dip, this recipe highlights the versatility of scarlet runner beans in unexpected, modern ways.

Ingredients:

• 2 cups cooked scarlet runner beans
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Water, as needed for blending
• Paprika and extra olive oil, for garnish

Instructions:

1. In a food processor, combine beans, tahini, lemon juice, garlic, and olive oil.
2. Blend until smooth, adding water 1 tablespoon at a time to reach desired consistency.
3. Season with salt and pepper to taste.
4. Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika.
5. Serve with pita bread, crackers, or fresh vegetables.

This creamy scarlet runner bean dip is a flavorful alternative to traditional hummus, offering a unique taste and texture that stands out. It’s quick to prepare, endlessly customizable, and an easy way to introduce these nutritious beans into your diet. Keep some on hand for a healthy snack that never gets boring.

Scarlet Runner Bean Chili with Sweet Potato

This hearty and colorful chili is a satisfying, meatless twist on a classic comfort food. Scarlet runner beans lend a rich, almost meaty texture to this plant-based chili, while chunks of sweet potato add natural sweetness and depth. The chili is spiced just right with cumin, chili powder, and smoked paprika for a warming dish that’s perfect for weeknight dinners or meal prep.

Ingredients:

• 2 cups cooked scarlet runner beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 ½ teaspoons chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 2 ½ cups vegetable broth
• Salt and pepper to taste
• Optional: fresh cilantro, lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
2. Add garlic, sweet potato, and bell pepper. Cook for 5 minutes, stirring often.
3. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
4. Add tomatoes, broth, and scarlet runner beans. Bring to a boil.
5. Reduce heat, cover, and simmer for 25–30 minutes until the sweet potatoes are tender.
6. Season with salt and pepper. Simmer uncovered for 5 minutes to thicken, if needed.
7. Garnish with cilantro and lime, and serve hot.

This scarlet runner bean chili is a one-pot wonder that’s bold, nourishing, and deeply comforting. It’s a great example of how beans can replace meat without sacrificing heartiness. Enjoy it with cornbread or rice for a filling and flavorful plant-forward meal.

Scarlet Runner Bean and Kale Stir-Fry

Fast, flavorful, and full of nutrients, this stir-fry pairs tender scarlet runner beans with hearty kale and a savory-sweet soy garlic sauce. This quick dish comes together in under 30 minutes and works as a vibrant side or light main course. With protein-rich beans and fiber-packed greens, it’s a healthy option that doesn’t compromise on taste.

Ingredients:

• 2 cups cooked scarlet runner beans
• 1 tablespoon sesame oil (or vegetable oil)
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 bunch kale, stems removed and chopped
• 2 tablespoons soy sauce
• 1 teaspoon maple syrup or honey
• 1 teaspoon rice vinegar
• Optional: sesame seeds or chili flakes for topping

Instructions:

1. In a large skillet or wok, heat oil over medium heat. Add garlic and ginger and sauté for 1 minute.
2. Add chopped kale and stir-fry for 3–4 minutes until wilted.
3. Add cooked scarlet runner beans and stir to combine.
4. In a small bowl, mix soy sauce, maple syrup, and rice vinegar. Pour into the pan.
5. Stir-fry for another 2–3 minutes until everything is well-coated and heated through.
6. Top with sesame seeds or chili flakes if desired, and serve immediately.

This stir-fry is proof that healthy meals can be quick, satisfying, and absolutely delicious. Scarlet runner beans soak up the garlic-soy flavor beautifully, while kale adds an earthy bite. It’s perfect for busy nights or when you need a nutritious meal in a hurry.

Scarlet Runner Bean and Brown Rice Stuffed Peppers

Stuffed bell peppers get a nourishing makeover with scarlet runner beans and brown rice. This colorful, protein-packed dish is baked to perfection with a seasoned tomato sauce and a hearty filling. Ideal for vegetarian dinners or make-ahead lunches, it’s both comforting and energizing—perfect for feeding the whole family or impressing guests.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 cup cooked brown rice
• 1 ½ cups cooked scarlet runner beans
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 cup tomato sauce, divided
• ½ cup shredded cheese (optional, or dairy-free alternative)
• Salt and pepper to taste
• Olive oil for drizzling

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat a bit of oil in a skillet and sauté onion and garlic until soft.
3. In a large bowl, combine sautéed onion mixture with rice, scarlet runner beans, cumin, oregano, ½ cup tomato sauce, and cheese (if using). Season with salt and pepper.
4. Stuff the pepper halves with the mixture and place in the baking dish.
5. Spoon remaining tomato sauce over the peppers and drizzle with olive oil.
6. Cover with foil and bake for 25 minutes. Uncover and bake another 10–15 minutes until peppers are tender and the tops are slightly browned.
7. Let rest for 5 minutes before serving.

These scarlet runner bean stuffed peppers are as delicious as they are nutritious. The creamy beans and chewy brown rice make for a satisfying filling that’s high in fiber and plant-based protein. Serve with a green salad or avocado slices for a complete, balanced meal.

Scarlet Runner Bean and Avocado Tacos

These Scarlet Runner Bean and Avocado Tacos are a fresh, vibrant, and plant-based twist on traditional tacos. With a rich filling of scarlet runner beans, avocado, and a tangy lime dressing, this recipe is bursting with flavor and texture. Perfect for a quick dinner or a casual gathering, these tacos are simple to prepare yet packed with nutrition and taste.

Ingredients:

• 1 ½ cups cooked scarlet runner beans
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon lime juice
• 1 avocado, sliced
• 8 small corn tortillas
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: hot sauce or salsa for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add onion and bell pepper, and sauté for 4–5 minutes until softened.
2. Stir in cumin, chili powder, salt, and pepper, and cook for another minute to toast the spices.
3. Add cooked scarlet runner beans and lime juice, stirring to combine. Cook for an additional 3–4 minutes until the beans are heated through.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble tacos by spooning the bean mixture into each tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime.
6. Serve immediately with your favorite salsa or hot sauce.

These scarlet runner bean and avocado tacos are a refreshing and healthy option for taco night. The beans provide a hearty base, while the creamy avocado adds richness and texture. With the right balance of spices and lime, this dish is perfect for anyone craving a satisfying, plant-based meal.

Scarlet Runner Bean and Quinoa Salad with Lemon Dressing

This Scarlet Runner Bean and Quinoa Salad is a light yet filling meal that combines protein-packed beans and quinoa with a tangy lemon dressing. The dish is further elevated with the addition of crunchy vegetables and fresh herbs, making it an ideal side dish for summer barbecues or a wholesome lunch. It’s refreshing, satisfying, and easy to prepare.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked scarlet runner beans, quinoa, cucumber, red onion, and cherry tomatoes.
2. In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Garnish with chopped fresh parsley.
5. Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld together.

This scarlet runner bean and quinoa salad is a versatile dish that works as a light main course or a refreshing side. The combination of beans and quinoa provides a satisfying balance of protein and fiber, while the tangy lemon dressing brings everything together. It’s perfect for meal prep or serving at a summer gathering.

Scarlet Runner Bean and Coconut Curry

A flavorful, comforting dish, this Scarlet Runner Bean and Coconut Curry is a warm and aromatic vegan curry that’s rich, creamy, and full of spices. The sweet and savory coconut milk blends beautifully with the earthy scarlet runner beans, making this curry perfect for serving over rice or with naan bread. It’s an easy way to enjoy bold flavors while keeping things plant-based and nutritious.

Ingredients:

• 2 cups cooked scarlet runner beans
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Stir in curry powder, turmeric, cinnamon, and cumin. Cook for 1 minute to toast the spices.
3. Add coconut milk and vegetable broth to the pot. Bring to a simmer.
4. Stir in cooked scarlet runner beans and simmer for 15–20 minutes, allowing the flavors to blend and the sauce to thicken.
5. Season with salt and pepper to taste.
6. Serve the curry over cooked rice or with warm naan. Garnish with fresh cilantro.

This scarlet runner bean and coconut curry is a comforting, aromatic dish that’s sure to please. The creamy coconut milk and bold spices create a rich, flavorful base for the scarlet runner beans. It’s a versatile dish that can be enjoyed year-round, and it pairs wonderfully with rice or flatbreads.

Scarlet Runner Bean and Roasted Vegetable Medley

This Scarlet Runner Bean and Roasted Vegetable Medley is a vibrant, nutritious dish that combines the hearty, meaty texture of scarlet runner beans with the sweetness of roasted vegetables. Roasting the vegetables brings out their natural flavors, creating a rich contrast to the earthy beans. This dish makes for a perfect side or can be enjoyed as a satisfying main when paired with quinoa or rice.

Ingredients:

• 2 cups cooked scarlet runner beans
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced zucchini, bell pepper, and sweet potato in olive oil, thyme, paprika, salt, and pepper. Spread the vegetables evenly on the baking sheet.
3. Roast for 25–30 minutes, tossing halfway through, until the vegetables are tender and lightly browned.
4. While the vegetables are roasting, heat the cooked scarlet runner beans in a small pan over low heat for 5 minutes.
5. Once the vegetables are done, remove them from the oven and toss them with the cooked scarlet runner beans and balsamic vinegar.
6. Garnish with fresh parsley and serve warm.

This roasted vegetable and scarlet runner bean medley is simple yet full of flavor. The combination of roasted vegetables with the beans creates a satisfying dish that’s perfect for any season. It’s great on its own, or served with a side of grains for a complete, healthy meal.

Scarlet Runner Bean and Spinach Frittata

This Scarlet Runner Bean and Spinach Frittata is an easy and healthy option for breakfast, brunch, or dinner. The scarlet runner beans add a hearty texture and protein boost, while the spinach offers a dose of greens. This frittata is baked to perfection and can be served warm or at room temperature, making it a versatile dish for any occasion.

Ingredients:

• 1 cup cooked scarlet runner beans
• 4 large eggs
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 1 clove garlic, minced
• ¼ cup grated cheese (optional, or dairy-free alternative)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, and sauté until softened, about 4 minutes.
3. Add spinach and cook for an additional 2–3 minutes until wilted.
4. In a bowl, whisk together eggs, salt, and pepper. Stir in cooked scarlet runner beans and the sautéed spinach mixture.
5. Pour the egg mixture back into the skillet and sprinkle with grated cheese (if using).
6. Transfer the skillet to the oven and bake for 15–20 minutes or until the eggs are set and lightly golden on top.
7. Slice and serve warm or at room temperature.

This scarlet runner bean and spinach frittata is a great way to incorporate beans into your breakfast or lunch. It’s nutritious, full of protein, and the spinach adds a lovely fresh flavor. Whether served for brunch or as a quick dinner, it’s a crowd-pleaser that’s easy to make.

Scarlet Runner Bean and Tomato Stew

This Scarlet Runner Bean and Tomato Stew is a comforting, rich, and flavorful dish that’s perfect for cool evenings. The beans absorb the deep, savory flavors of the tomatoes and herbs, creating a rich, hearty stew. Paired with crusty bread or a side of rice, it makes a perfect meal for any occasion.

Ingredients:

• 2 cups cooked scarlet runner beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 1 tablespoon tomato paste
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant, about 4 minutes.
2. Stir in the diced tomatoes, tomato paste, vegetable broth, basil, and oregano. Bring the mixture to a simmer.
3. Add the cooked scarlet runner beans and cook for another 20–25 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Garnish with fresh basil and serve hot with crusty bread or rice.

This scarlet runner bean and tomato stew is a cozy, comforting dish that’s perfect for any time you crave something warm and hearty. The savory tomato base combined with the beans creates a satisfying and filling meal. It’s easy to prepare, making it a great option for both weeknight dinners and meal prep.

Scarlet Runner Bean and Butternut Squash Risotto

This Scarlet Runner Bean and Butternut Squash Risotto combines the creamy texture of risotto with the earthiness of scarlet runner beans and the sweetness of roasted butternut squash. The result is a dish that’s rich, comforting, and perfect for a cozy dinner. The beans add protein, making it a complete and satisfying meal.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 cup arborio rice
• 2 cups vegetable broth
• 1 small butternut squash, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1/4 cup grated Parmesan (optional)
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash in olive oil, salt, and pepper, then roast for 20–25 minutes, or until tender.
2. In a large pan, heat olive oil and butter over medium heat. Add onion and garlic and sauté for 4–5 minutes, until softened.
3. Stir in the arborio rice and cook for 2–3 minutes, allowing the rice to lightly toast.
4. If using, add the white wine and cook for 1–2 minutes, allowing the alcohol to evaporate.
5. Gradually add the vegetable broth, about 1/2 cup at a time, stirring constantly and allowing the liquid to absorb before adding more.
6. When the rice is nearly cooked (after about 20 minutes), stir in the roasted butternut squash and cooked scarlet runner beans. Continue cooking until the rice is tender and the dish is creamy.
7. Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
8. Garnish with fresh sage leaves and serve hot.

This scarlet runner bean and butternut squash risotto is the perfect dish for a comforting meal that feels luxurious yet simple. The roasted squash adds a touch of sweetness, while the beans contribute heartiness and protein. This is a great vegetarian meal that’s both filling and flavorful.

Scarlet Runner Bean and Corn Chowder

This Scarlet Runner Bean and Corn Chowder is a hearty, creamy soup that combines the sweetness of fresh corn with the hearty texture of scarlet runner beans. The creamy base, enhanced by a medley of spices, creates a satisfying and flavorful dish perfect for a cool evening. It’s an easy, one-pot recipe that’s both comforting and nutritious.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 cup fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 cup coconut milk (or regular milk for non-vegan option)
• 1 teaspoon smoked paprika
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté for 4–5 minutes, until softened.
2. Stir in diced potatoes, corn, smoked paprika, and thyme. Cook for 3–4 minutes.
3. Add vegetable broth and bring the mixture to a simmer. Cook for 15–20 minutes, until the potatoes are tender.
4. Stir in the scarlet runner beans and coconut milk, and simmer for an additional 5 minutes, allowing the flavors to meld.
5. Use an immersion blender to blend the chowder to your desired consistency (or blend part of it for a creamy texture, leaving some chunks for a rustic feel).
6. Season with salt and pepper to taste, and garnish with fresh parsley.
7. Serve hot with crusty bread on the side.

This Scarlet Runner Bean and Corn Chowder is the perfect balance of creamy, savory, and slightly sweet flavors. The scarlet runner beans provide protein, making the chowder filling and nutritious, while the corn and coconut milk add layers of richness. It’s a comforting dish that’s sure to become a fall favorite.

Scarlet Runner Bean and Sweet Potato Hash

This Scarlet Runner Bean and Sweet Potato Hash is a hearty, savory dish that combines sweet potatoes, scarlet runner beans, and spices in a satisfying breakfast or brunch option. It’s simple to prepare and perfect for meal prep, as it holds up well in the fridge for a few days. This flavorful hash is a great way to start your day or serve as a side dish.

Ingredients:

• 1 cup cooked scarlet runner beans
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: fried or poached eggs for topping

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden and tender.
2. Add the chopped onion, bell pepper, and garlic to the skillet, and cook for another 5–7 minutes until softened.
3. Stir in the cooked scarlet runner beans, paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, allowing the beans to heat through and absorb the spices.
4. Garnish with fresh cilantro and serve with optional fried or poached eggs on top for extra protein.

This Scarlet Runner Bean and Sweet Potato Hash is a delicious and nutrient-packed meal that’s perfect for breakfast, brunch, or even dinner. The sweet potatoes add natural sweetness, while the beans provide hearty protein, making this dish both filling and flavorful. Top with an egg for a complete, satisfying meal!

Scarlet Runner Bean and Avocado Salad

This Scarlet Runner Bean and Avocado Salad is a vibrant, fresh dish that combines the earthiness of scarlet runner beans with the creamy texture of ripe avocado. With a simple lemon dressing and a burst of color from cherry tomatoes and fresh herbs, this salad is a perfect light lunch or a refreshing side dish. It’s packed with nutrients and healthy fats, making it both satisfying and good for you.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked scarlet runner beans, diced avocado, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
4. Garnish with fresh cilantro and serve immediately.

This Scarlet Runner Bean and Avocado Salad is the perfect combination of creamy, fresh, and savory flavors. The avocado adds richness, while the beans provide protein and fiber, making this salad not only delicious but also filling. It’s an ideal dish for a quick lunch or as a side to grilled meats or seafood.

Scarlet Runner Bean and Lamb Stew

This Scarlet Runner Bean and Lamb Stew is a hearty, warming dish that combines tender lamb with scarlet runner beans in a rich, flavorful broth. The beans soak up all the savory goodness from the lamb and spices, making for a satisfying, protein-packed meal. Perfect for a cozy winter evening, this stew is sure to impress with its deep, rich flavors.

Ingredients:

• 1 lb lamb stew meat, cut into chunks
• 1 cup cooked scarlet runner beans
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 teaspoon ground cumin
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the lamb chunks and brown on all sides. Remove the lamb and set aside.
2. In the same pot, add the onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
3. Return the lamb to the pot and stir in the cumin, rosemary, salt, and pepper.
4. Add the diced tomatoes, beef broth, and cooked scarlet runner beans. Bring to a boil, then reduce heat to a simmer.
5. Cover the pot and let the stew cook for 1–1.5 hours, or until the lamb is tender and the flavors have melded together.
6. Taste and adjust seasoning as needed. Serve hot with crusty bread.

This Scarlet Runner Bean and Lamb Stew is a rich, flavorful dish that’s perfect for a cold evening. The lamb adds a deep, savory taste, while the beans provide a hearty, satisfying texture. This dish is packed with nutrients and is sure to warm you up from the inside out, making it an excellent choice for family dinners or special occasions.

Scarlet Runner Bean and Quinoa Stir-Fry

This Scarlet Runner Bean and Quinoa Stir-Fry is a quick and easy meal that’s both nutritious and flavorful. The scarlet runner beans add a hearty, meaty texture to the stir-fry, while quinoa serves as a protein-rich base. The combination of vegetables, soy sauce, and garlic creates a savory dish that’s perfect for a weeknight dinner or meal prep.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 cup cooked quinoa
• 1 cup bell peppers, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
2. Add the bell peppers, carrots, and broccoli to the skillet and cook for 4–5 minutes, or until the vegetables are tender-crisp.
3. Stir in the cooked scarlet runner beans and quinoa, and cook for an additional 2–3 minutes, allowing the beans and quinoa to heat through.
4. Add the soy sauce and rice vinegar, and toss everything to coat evenly. Cook for another minute.
5. Garnish with sesame seeds (if using) and serve immediately.

This Scarlet Runner Bean and Quinoa Stir-Fry is a quick, healthy meal that’s full of flavor. The quinoa adds protein and texture, while the scarlet runner beans provide heartiness and a satisfying bite. The vegetables add crunch and freshness, making this stir-fry an excellent choice for a balanced and tasty meal that’s ready in no time.

Scarlet Runner Bean and Mushroom Tacos

These Scarlet Runner Bean and Mushroom Tacos offer a vegetarian twist on a classic favorite. The combination of earthy scarlet runner beans and sautéed mushrooms creates a meaty texture that’s perfect for tacos. Topped with a tangy lime crema, fresh cilantro, and a sprinkle of crumbled feta (optional), these tacos are both flavorful and filling.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 cup mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped
• Crumbled feta cheese (optional)
• Lime wedges
• For the crema:
  • 1/4 cup sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt to taste

Instructions:

1. In a small bowl, mix the sour cream, lime juice, chili powder, and salt to create the crema. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened (about 5 minutes).
3. Add the sliced mushrooms, cumin, chili powder, salt, and pepper. Cook for another 5–7 minutes until the mushrooms release their moisture and become golden brown.
4. Stir in the cooked scarlet runner beans and cook for an additional 3–4 minutes until heated through.
5. Warm the corn tortillas in a dry skillet or on a grill.
6. Assemble the tacos by spooning the bean and mushroom mixture onto the tortillas. Top with lime crema, fresh cilantro, and crumbled feta (if using).
7. Serve with lime wedges on the side.

These Scarlet Runner Bean and Mushroom Tacos are an incredibly satisfying vegetarian meal. The mushrooms and beans create a deliciously hearty filling, while the tangy lime crema and fresh cilantro add layers of flavor. Perfect for a quick weeknight dinner or a weekend gathering, these tacos are a delightful and healthy option.

Scarlet Runner Bean and Spinach Stuffed Bell Peppers

These Scarlet Runner Bean and Spinach Stuffed Bell Peppers are a healthy and colorful dish that’s perfect for a weeknight dinner or meal prep. The scarlet runner beans add protein and heartiness, while the spinach provides a pop of green and added nutrition. These stuffed peppers are full of flavor and can easily be customized to suit your taste.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked scarlet runner beans
• 2 cups fresh spinach, chopped
• 1/2 cup cooked quinoa or rice
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/4 cup grated cheese (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened (about 4–5 minutes).
3. Add the spinach and cook for 2–3 minutes until wilted. Stir in the cooked scarlet runner beans, quinoa or rice, oregano, salt, and pepper. Cook for another 2 minutes, mixing everything together.
4. Stuff each bell pepper with the bean and spinach mixture, pressing down gently to pack the filling.
5. If using, top each stuffed pepper with a sprinkle of grated cheese.
6. Cover the baking dish with foil and bake for 25–30 minutes, or until the peppers are tender.
7. Garnish with fresh parsley and serve hot.

These Scarlet Runner Bean and Spinach Stuffed Bell Peppers are a colorful and nutritious meal that’s sure to please everyone at the table. The hearty filling is rich in protein, fiber, and greens, making this dish not only delicious but also incredibly healthy. They can be served as a main dish or as a side to grilled meats.

Scarlet Runner Bean and Sweet Corn Fritters

These Scarlet Runner Bean and Sweet Corn Fritters are a fun and crispy appetizer or side dish that combines the sweetness of corn with the earthiness of scarlet runner beans. The fritters are lightly seasoned and fried to a crispy golden brown. Served with a cooling yogurt dip, these fritters make for a satisfying snack or a great addition to any meal.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 cup fresh or frozen corn kernels
• 1/2 cup flour (or gluten-free flour)
• 1/4 cup cornmeal
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1 egg, lightly beaten
• 2 tablespoons chopped cilantro
• 1/4 cup milk (or non-dairy milk)
• 2 tablespoons olive oil (for frying)
• For the yogurt dip:
  • 1/2 cup Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • Salt to taste

Instructions:

1. In a small bowl, combine the Greek yogurt, lime juice, garlic powder, and salt to make the dip. Set aside.
2. In a large bowl, mix the cooked scarlet runner beans, corn, flour, cornmeal, cumin, chili powder, and cilantro.
3. Add the egg and milk to the mixture and stir until the ingredients are well combined. The batter should be thick enough to form into patties.
4. Heat olive oil in a skillet over medium heat. Once hot, scoop spoonfuls of the batter and form into small patties, frying in batches to avoid overcrowding.
5. Cook each fritter for 3–4 minutes on each side, or until golden brown and crispy.
6. Remove the fritters from the skillet and place them on a paper towel to drain any excess oil.
7. Serve the fritters warm with the yogurt dip.

These Scarlet Runner Bean and Sweet Corn Fritters are a delightful and crispy treat that’s perfect as an appetizer or snack. The combination of sweet corn and beans creates a satisfying texture, while the crispy outside adds a great crunch. Paired with the cool and tangy yogurt dip, these fritters are a crowd-pleaser at any gathering.

Scarlet Runner Bean and Roasted Butternut Squash Salad

This Scarlet Runner Bean and Roasted Butternut Squash Salad is a perfect fall dish that combines roasted sweetness with hearty beans. The roasted butternut squash adds a delicious caramelized flavor, while the scarlet runner beans bring a soft, earthy contrast. With a tangy balsamic vinaigrette and a sprinkle of feta cheese, this salad makes a vibrant and nutritious side dish or light main course.

Ingredients:

• 1 cup cooked scarlet runner beans
• 1 small butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1/4 cup olive oil (for the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 2 tablespoons of olive oil, thyme, salt, and pepper. Spread the squash on a baking sheet in a single layer.
2. Roast the squash for 20–25 minutes, or until tender and golden brown, flipping halfway through.
3. While the squash roasts, whisk together the balsamic vinegar, honey, Dijon mustard, and 1/4 cup olive oil in a small bowl to make the dressing.
4. In a large bowl, combine the mixed greens, roasted butternut squash, and cooked scarlet runner beans.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Top with crumbled feta cheese (if using) and serve immediately.

This Scarlet Runner Bean and Roasted Butternut Squash Salad is a wholesome and flavorful dish that’s perfect for autumn. The sweetness of the roasted squash pairs beautifully with the creamy beans, and the tangy balsamic dressing ties it all together. It’s a great addition to any meal or a light lunch option for those seeking something fresh and satisfying.

Scarlet Runner Bean and Chicken Chili

This Scarlet Runner Bean and Chicken Chili is a hearty, protein-packed dish that’s perfect for cozy evenings. The tender chicken and scarlet runner beans simmer in a rich, spicy broth with tomatoes, onions, and spices, creating a warm and satisfying meal. Topped with fresh cilantro, sour cream, and shredded cheese, this chili is a complete and flavorful dish.

Ingredients:

• 1 lb chicken breasts, boneless and skinless, cut into chunks
• 1 cup cooked scarlet runner beans
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (4 oz) can diced green chilies
• 4 cups chicken broth
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream and shredded cheese (optional for topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken chunks and cook until browned on all sides, about 5 minutes. Remove chicken from the pot and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3–4 minutes until softened.
3. Stir in the cumin, chili powder, paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Add the diced tomatoes, green chilies, chicken broth, and cooked scarlet runner beans to the pot. Bring to a simmer.
5. Return the chicken to the pot and simmer the chili for 30–40 minutes, or until the chicken is cooked through and tender.
6. Adjust seasoning as needed and serve with fresh cilantro, sour cream, and shredded cheese on top.

This Scarlet Runner Bean and Chicken Chili is the ultimate comfort food. The beans add a wonderful creaminess and substance to the dish, while the tender chicken soaks up the rich spices and flavors of the broth. It’s perfect for a chilly evening and can be easily doubled for a crowd or meal prep. Serve it with your favorite chili toppings for a complete, satisfying meal.

Scarlet Runner Bean and Sweet Potato Curry

This Scarlet Runner Bean and Sweet Potato Curry is a hearty and flavorful vegetarian dish that’s both filling and nourishing. The sweet potatoes add a natural sweetness that balances the richness of the curry, while the scarlet runner beans bring a satisfying texture. Coconut milk and a blend of spices create a creamy, comforting sauce that coats the beans and vegetables perfectly.

Ingredients:

• 1 cup cooked scarlet runner beans
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 (14 oz) can coconut milk
• 2 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5 minutes until softened.
2. Stir in the curry powder, turmeric, cumin, salt, and pepper. Cook for another 1–2 minutes until fragrant.
3. Add the cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
4. Cook for 15–20 minutes, or until the sweet potatoes are tender.
5. Stir in the cooked scarlet runner beans and simmer for another 5 minutes to heat through.
6. Garnish with fresh cilantro and serve hot with rice or naan bread.

This Scarlet Runner Bean and Sweet Potato Curry is a flavorful, wholesome dish that’s perfect for any night of the week. The sweet potatoes bring a comforting sweetness that pairs wonderfully with the earthy beans and aromatic spices. The coconut milk makes the curry rich and creamy, and the dish is both satisfying and nourishing. Serve it with rice or naan for a complete meal that’s full of flavor.