With their vibrant red flowers, runner beans (also known as scarlet runner beans) are a total showstopper in any garden or on a balcony. But are they actually edible, or just pretty to look at? The answer is a big yes! However, there’s one golden rule: you can never eat them raw. Here’s everything you need to know about enjoying these garden gems safely.
Never eat runner beans raw
Unlike snap peas, which you can munch on right off the vine, runner beans aren’t a “snack-as-you-go” veggie. Raw runner beans contain phasin, a type of lectin that’s actually a toxic protein compound. The good news? High heat is the secret weapon here. Cooking the beans at temperatures above 167°F (75°C) completely destroys the lectin, making them perfectly safe to eat.
Cooking your runner beans
When it’s harvest time, you’ve got options: you can pick the young, tender pods or wait for the mature seeds inside to fully develop. Those big, colorful beans are super filling and packed with nutrients. Fun fact: you can even eat the flowers! They make a gorgeous edible garnish for your finished bean dishes.
Taste-wise, the blossoms have a hint of sweetness similar to snap peas. The beans themselves have a lovely nutty flavor and a creamy, slightly mealy texture. If you’re feeling adventurous, you can even ferment them to make “sour beans.” Just like cooking, the fermentation process breaks down those pesky lectins. Once they’re prepped, the possibilities are endless:
- Tossed into fresh salads
- Hearty additions to soups
- Mashed into purees
- Served over rice
- Sautéed as a side for steak
- Used in savory fillings
- Baked into casseroles
If you have a bumper crop, runner beans are great for drying to use later. It’s the perfect way to make your harvest last all through the winter.
A regional specialty
Over in Austria—specifically in the region of Styria—these beans are a true local delicacy. They call them “Käferbohnen” (beetle beans) and they’re a staple on restaurant menus, usually served as a simple, delicious salad. The classic recipe? Just mature beans tossed with onions, a pinch of salt, and a splash of vinegar.
