I totally neglected my scarlet runner beans all summer. I left them to dry on the vine at the end of the season and then harvested the dried pods. It was so fun to crack them open and get the pretty beans out. These are going to be a repeat crop next year just for fun. I think I'd grow them even if they weren't a good source of food.
The first thing I made was a tomato-based dish (see below). Joel didn’t touch it until I added some sliced Polish sausages to the leftovers. When he finally did taste it he said it was really good. I’ll take that.
1 Tbsp olive oil
½ medium onion, sliced and cut into wedges
¼ cup diced red peppers, sweet or mildly hot
1 10 oz can Ro-tel diced tomatoes with green chilies
2 garlic cloves, minced
16 oz tomato sauce
2 fennel seeds
2 Tbsp dried parsley
Salt and Pepper to taste
2 cups dried Scarlet Runner Beans
3 Polish sausages, sliced
In a large skillet, sauté the onions. Add the peppers and garlic, and sauté a couple of minutes longer. Add the tomatoes, fennel, and parsley. When the mixture is hot, add the beans and sliced polish sausage. Add salt and pepper to taste. Bake at 350° for 30 minutes to blend flavors and thicken up. Serve with corn bread.