STYRIAN SCARLET RUNNER BEAN SALAD

Here comes another of my absolute favorite salads when I visit a “Heuriger”: the Styrian Scarlet Runner Bean Salad. With Styrian scarlet runner beans I especially like that their beautiful purple shells are a little harder than other beans, but the inside is even more soft and delicate.

If it’s difficult for you to get some of these beautiful delicious beans, you can take kidney beans or similar stuff instead.

Dried beans or canned – conversion of the weight in recipe details

For this recipe I used canned beans. A box with ready cooked beans with 250g net weight equals about 100g dried beans.

Tips for preparation of dried beans

The runner beans are to be well washed first. The washed beans should be soaked for a few hours in warm water. Best overnight and with the three-fold amount of water.

Some websites write, that the soaking water should be used for cooking too, because then vitamins and minerals will be preserved better. (Site in German only) Other sources say that the use of fresh cooking water can help to digest the beans easier.

The scarlet runner beans should only be brought to boil only once, and then let be simmered softly on low heat. Salt should be added only at the end of cooking because the beans otherwise take much longer to cook.

Dried broad beans need about 1.5 hours until they are cooked.

I love Beetle bean salad, BUT what about the digestion…?

Many people can tolerate beans not so good, which is a pity, because they are so healthy … as tips for an easier digestion, I have read that a pinch of sugar, the addition of savory or bay leaves to the cooking water can help.

Also adding caraway seeds, (which is an important ingredient in the Scarlet Runner Bean Salad), reduces bloating.

Now here is the recipe for the Styrian Scarlet Runner Bean Salad

Styrian Scarlet Runner Bean Salad

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Prep Time 15 mins

Cook Time 1 min

Total Time 24 mins

Servings 4 small portions

Ingredients

  

1x2x3x

• 9 oz Scarlet Runner Beans {cooked 250g} {dried 3.5oz/100g}
• 3.5 oz sweet corn cooked {100g}
• 1/2 piece onions (or a very small one)
• 5 tbsp. pumpkin seed oil
• 5 tbsp. Herbal Vinegar or other light vinegar
• 5 tbsp. pumpkin seeds
• 1 tbsp. Oregano
• 1 tbsp. caraway seeds
• 1 tbsp. sugar
• salt
• pepper
• chives

Instructions

 

• Prepare dried beans according to instructions (above in blog post). Readymade beans from the can: pour away water of the can and wash the beans well under running water.
• Chop the onion into small pieces.
• Mix onion, vinegar, sugar, salt, pepper, cumin and oregano with about 0.4 cup {100 ml} of water in the salad bowl, until everything has dissolved.
• Mix beans, corn, pumpkin seed oil and pumpkin seeds and possibly garnish with 2 tablespoons chives (or parsley).

Tried this recipe?Let us know how it was!