Attractive, wholesome, and unmistakeable: the Styrian scarlet runner bean, an old variety of pulse, is violet-black, sometimes brown, in colour.
It is as emblematic of Styria as pumpkin seed oil – which, out of all the oils, suits it the best. Eating these beans as a salad, however, is only the start of what you can do with them. These runner beans can be used in all kinds of dishes, from soups to mains and even desserts. A delicacy you must try!
Runner beans are an appealing, nutritious, and inimitable piece of Styria. And lots of products and services draw inspiration from them. Purple, violet or light brown in colour, and flecked with black pigments, scarlet runner beans look great and every one is different.
Runner beans are best accentuated by seed oil – Styrian pumpkin seed oil P.G.I., to be precise – as everyone has worked out. Locals have of course known this all along, and they also know that adding onions, salt and apple vinegar makes the perfect marinade.
Ever tried runner bean spread, jam, soup, purée, chocolate, mousse or ice cream? There are many inventive ways to enjoy runner beans. Small producers in particular have come up with some authentic delicacies.
Ingredients: (for two persons)
Soften the raw runner beans in cold water for a few hours, ideally overnight; remove and dispose of any that float. Boil the beans in fresh water and leave to simmer on a low heat for around two hours, until soft. Peel and finely dice the onion. Put the beans and onion into a bowl, and mix well. Stir the salt, pepper, vinegar and seed oil into a marinade and then pour over the beans, ideally when the beans are still warm. Mix everything together well. Serve with rye bread or as a side.
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