Scarlet runner beans are a versatile crop valued for both their edible beans and vibrant, ornamental red flowers that attract pollinators. The quick-growing vines can reach up to 15 feet and require a sturdy support structure like a trellis, fence, or teepee.
Seed Count: 10
Hardiness Zone: 3 - 11, Intended to Overwinter
Maturity: 50-75 days
Germination: 5-10 days
Seeding Depth: 1 inch
Plant Spacing: 4-6 inches
Row Spacing: 24-36 inches
Habit: Vining
Beans prefer well-draining, nutrient-rich, loamy soil
Full Sun
Direct sow when soil temperatures are reliably above 60 F. Planting with an inoculant may increase yields, but is certainly not required for a successful grow.
You can start these indoors, but you will have to be careful not to disturb the roots
While they are self-pollinating, having a variety of pollinators and flowers around will improve yields by ensuring the greatest chances for pollinating events to occur.
Different parts of the scarlet runner bean plant can be harvested and used at different stages:
- Flowers: The vibrant red flowers are edible and have a mild, "beany" flavor. They can be added to salads or used as a garnish.
- Young pods: Harvest the pods when they are 4 to 6 inches long, before they become tough and fibrous. These can be eaten whole, like snap beans, but are tougher than common green beans and are often best sliced before cooking.
- Shelled beans: As the pods mature and seeds plump up, they can be shelled and cooked like lima beans. At this stage, the pink seeds should always be cooked.
- Dried beans: For use in winter, allow the pods to mature fully on the vine until they are dry and brittle. The mature beans have a nutty, earthy flavor and are excellent in stews, chili, or hummus. Dried beans require a longer soaking and cooking time than fresh beans.
- Roots: In mild climates (USDA zones 7–11), the plant can be a short-lived perennial that forms starchy, tuberous roots. These are also edible.
