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Scarlet Runner Heirloom Beans with Cherry Tomatoes, Fresh Basil Leaves, and a Crunchy Pine Nut Chili Sauce

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Dried Beans

The temperatures are still warm and I am busting at the seams with late-summer produce and herbs. So, I continue to post recipes using those ingredients. I am also inspired by the Blue Zone documentary on Netflix. I have read the Blue Zone book and the cookbook, and when it comes to longevity and health, beans play a major role in the diet.

When I first went vegetarian I was not a fan of beans. Growing up my only real exposure to beans was baked beans from a can. The sweet flavor and chalky texture were not my favorite. However, I knew that beans were a great plant-based protein. As an adult, I slowly started to incorporate them into my diet and grew to love them.

As my culinary adventures continued I have learned to appreciate dry beans. I never want to spend the time cooking beans from scratch but the results are superior to mere canned beans. Over the past year, I have experimented with dry bean recipes and this one has been my favorite by far.

For this recipe, I used scarlet runner beans from Rancho Gordo. After a trip to San Francisco, friends of mine gifted me some Rancho Gordo beans. I have been obsessed ever since!

If you need to save time you can easily substitute in two cans of beans when making this recipe. I prepared the dried beans ahead of time, over the weekend, and stored them in the refrigerator for quick meal prep.

If you are looking for more ways to incorporate more beans into your meals check out these recipes:

Easy Black Beans
Easy No Soak Black Beans
These easy black beans are the most flavorful black bean recipe you will ever eat and no soaking is required.
Check out this recipe
Roasted Butternut and Black Bean Chimichurri Bowl
Roasted Butternut and Black Bean Chimichurri Bowl
This roasted butternut and black bean chimichurri bowl is packed with nutrient-dense foods that are beneficial for nursing mothers.
Check out this recipe
Rosemary Garlic White Bean Spread
Rosemary Garlic White Bean Spread
Rosemary garlic white bean dip is a simple recipe where you throw all of the ingredients into a food processor and it comes together in minutes.
Check out this recipe

Scarlet Runner Heirloom Beans with Cherry Tomatoes Fresh Basil Leaves and a Crunchy Pine Nut Chili Sauce

This bean dish showcases beautiful heirloom beans bursting with flavor from a simple dressing of olive oil and vinegar.
Servings 4 people
Prep Time 10 minutes
Cook Time 5 minutes

Equipment

  • stock pot if cooking dry beans
  • Mixing bowls
  • Measuring cups
  • Measuring spoons

Ingredients

  • 4 cups scarlet runner beans cooked or 2 – 15 oz cans of red beans
  • 3 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 2 cups cherry tomatoes halved
  • ½ cup basil leaves torn
  • flaky salt for topping

Crunchy Pine Nut Chili Sauce Ingredients

  • ½ cup pine nuts
  • 2 Tbsp olive oil
  • ½ tsp Aleppo chili flakes
  • ½ tsp kosher salt
  • juice from one lemon

Instructions

  • Cook beans according to package directions if using dry beans.
  • While beans are cooking toast the pine nuts in a medium skillet over low heat. Toss frequently to ensure they don’t burn. Once pine nuts are fragrant and browning they are finished. About 3-5 minutes.
  • Add all of the pine nut sauce ingredients to a pestle and mortar or food processor and grind to a sand like texture with a few pine nuts still whole.
  • Mix beans with olive oil and apple cider vinegar.
  • Divide beans, tomatoes, basil, and pine nut sauce between four bowls, top with flaky salt, and enjoy at room temperature.

Notes

If using dried beans the cooking time will vary depending on your package instructions.
Course: Lunch, Salad, Side Dish
Cuisine: American
Keyword: bowl, Easy Recipe, healthy, lunch, picnic, salad, side dish

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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