Runner beans are a good source of Vitamins A and C and folic acid.
Preparing and Using
Always buy young beans as the pods of larger beans are likely to be tough. The pods should feel firm and fresh; if you can see the outline of the bean inside the pod it is likely to be fibrous.Use as soon as possible after purchase.
Runner beans need to be topped and tailed and may also need stringing before use. They should be sliced lengthways before cooking and plunged into boiling salted water and cooked until al dente.
Runner beans are used in salads as well as being served as a vegetable. They are added to stews, cassoulets, soups and broths. They are also served as a vegetable side dish, mixed with other beans such as flageolet beans or mixed with lardons of bacon. Flavours and ingredients that go well with runner beans include tomatoes, garlic, cream, lemon juice,bacon and white wine.