Best Scarlet Runner Beans Bacon Recipes

OLD-FASHIONED BAKED BEANS WITH SMOKED BACON

Old-Fashioned Baked Beans with Smoked Bacon image

Yield serves 6 as a side dish

Number Of Ingredients 9

Ingredients

1/4 cup tomato paste
1/4 cup sorghum (see page 205)
3 tablespoons dry mustard
2 tablespoons cider vinegar
1 tablespoon dark brown sugar
Kosher salt
1 cup dark beer
2 quarts cooked white beans, drained, cooking liquid reserved
6 thick slices smoked bacon

Steps:

Preheat the oven to 400°F.
In a medium bowl, combine the tomato paste, sorghum, dry mustard, vinegar, brown sugar, and 1 teaspoon salt. Slowly stir in the beer. Add the beans plus enough of their reserved cooking liquid to create a slightly soupy texture. Combine, and taste for salt, adding a bit more if necessary. Reserve the remaining bean cooking liquid. Transfer the mixture to a shallow baking dish and top with the bacon. Bake for 30 to 40 minutes, until the bacon is golden brown and the beans are very hot, checking several times and adding a little more liquid or water if necessary so that the beans don't dry out; they should remain a bit saucy.

SHELL BEAN RAGOUT

Shell Bean Ragout image

Shell beans take less than half the time to cook than their dried counterparts. Look for varieties such as mottled pink and white cranberry beans, also known as borlotti beans; large scarlet runner beans that are mottled and purple, despite the name; and pale yellow cannellini beans.

Provided by Martha Rose Shulman

Categories vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 to 1 1/4 pounds fresh shell beans, such as borlotti or scarlet runner beans, shelled (about 1 3/4 to 2 cups, shelled)
1/2 onion
3 plump garlic cloves; 1 crushed, 2 minced
Bouquet garni made with a few sprigs parsley and thyme, Parmesan rind and a bay leaf, wrapped in a leek leaf and tied with twine
Salt
2 tablespoons extra-virgin olive oil
2 large leeks, white and light green parts only, halved and cut in 1/2-inch slices
1 celery stalk, chopped
1 cup peeled, seeded and chopped tomatoes (about 3/4 pound)
Ground black pepper
1 good-size pattypan squash or other summer squash, quartered and sliced 1/4 inch thick (about 2 cups)
Slivered fresh basil leaves for garnish
Freshly grated Parmesan for garnish

Steps:

In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 7 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 821 milligrams, Sugar 8 grams