Scarlet Runner Beans
(Phaseolus coccineus)
A Mexican native popularised in the 18th century which, unlike other bean species, can be grown as a short-lived perennial. It develops tuberous roots in its first year similar to dahlias. The distinctive flowers of this pole bean make it a potager classic
. Pick the pods before strings develop, though any missed pods can be left for demi-sec when the mature bean is huge, compared to the other bean species.
Runner Bean Piccalilli
Slice 1.5kg runner beans, then toss into a preserving pan with 1 cup salt (yes, this much) and then water to cover - stir then leave to rest overnight. Drain beans, rinse, then drain again well, leaving to drip in a large sieve over a bucket.
- Bring all to boil in rinsed preserving pan, measuring spices
separately before adding. - 2tb turmeric powder
- 1tb mustard powder
- 1tb ginger powder
- 1tb brown mustard seed
- 1ts celery seed (essential)
- 2 cups water
- 2 cups white vinegar
- 1 cup white sugar
In a large non-plastic bowl (turmeric does stain!) mix 1/3 cup cornflour with scant liquor to form a thin paste. The lumps will go; just keep mixing. Reserve. Return beans to pan then bring liquor just to the boil, no more - ready when beans have evenly coloured up. Stir in cornflour paste and cook through just to thicken, no more. Pot up. Best left to mature for 6-8 weeks so celery seed flavour can mellow.
