Scarlet Runner Beans And Bacon

Scarlet Runner Beans and Bacon

Scarlet Runner Beans cook to a creamy bean. They are one of the most chosen heirloom bean and a major source of plant protein.

Ingredients

1 pound Scarlet Runner Beans
4 ounces bacon (I use pepper bacon for added spice) 

1/2 large white onion finely diced
3 large garlic cloves smashed 

1/2 cup white or red wine
14 oz can chicken or beef broth (I've used homemade broth when I have it on hand)
2 bay leaves
1 tsp fresh thyme (or 1/2 tsp dried. HINT: if using fresh you can just put a couple of sprigs into the pot and remove before serving)
2 large pinches of red pepper flakes (I use fresh pepper finely diced when I have it in the garden)
Season with black pepper and Kosher salt to taste
Large pinch of espresso powder (Optional, but does add a nice flavor)
Optional: Garnish with basil

Directions
Soak dried beans in a large bowl covered with water and soak at room temperature for 4-6 hours or overnight.

Chop bacon into small pieces and crisp in Dutch oven over medium heat. Add oil if you need to coat pan to cook onions. Bacon fat may be enough. When onions turn translucent add garlic and cook until aromatic.

Pour in wine and bring to a boil.

Let cool a bit and then add broth, bay leaves, thyme, pepper and beans (drained from soaking). Add fresh water to cover beans by at least an inch, cover, and reduce heat to a low simmer. Cook about 1 hour stirring a couple of times.  My recipe required over 3 hours to cook until tender.

During cooking, make sure beans are fully submerged in liquid. Add more water if needed.

Add salt and pepper along with espresso powder and continue to cook 1 to 1 1/2 hours until beans are tender but not mushy. You can also cook these in a crock pot for 6-8 hours.

Puree some of the beans to thicken the bean broth or add water if you want thin it out.