Scarlet Runners are one of the oldest cultivated foods of the New World! From the heart of Oaxaca, these big fat beans are less starchy than Limas but more substantial than other Runner beans. The beans are firm and stay whole but you can keep cooking them and they'll go from starchy to creamy. Despite their thick skin, they exude a beautiful bean broth that needs little help to be enjoyed.
If you're vegetarian and looking to cook something that will please your omnivore friends, or if you're just trying to eat less meat, this is a great "gateway" bean. Vegans and Meat Eaters alike will all meet happily at the table for a serving of Scarlet Runners.
Runner beans are best soaked from 6 to 8 hours before cooking.
California
Rancho Gordo, a company specializing in heirloom beans, was founded by Steve Sando. The story of Rancho Gordo began in the early 2000s when Sando, a resident of Napa Valley, California, became interested in growing vegetables and started experimenting with heirloom beans. He discovered a wide variety of rare and unique bean varieties that were not commonly available in mainstream markets.
Sando's passion for preserving and promoting these heirloom beans led him to establish Rancho Gordo in 2001. The company's mission was to source, grow, and distribute heirloom bean varieties while supporting sustainable agriculture and small-scale farmers. Rancho Gordo's focus on high-quality, unique beans gained popularity among chefs, food enthusiasts, and home cooks who appreciated the distinct flavors and textures of these heirloom varieties.
Over the years, Rancho Gordo has expanded its product offerings beyond beans to include other pantry staples such as grains, chiles, and corn. The company's commitment to preserving culinary diversity, supporting small farmers, and providing consumers with access to exceptional ingredients has contributed to its success in the food industry.