I love beans.  I always have.  Although you might catch me sampling the piquant flavors of a great baked beans recipe at a barbeque, I’m more of a straight bean sampler.  Someone who enjoys the texture and taste of a big pot of beans without too many other flavors interfering with that of the bean — not all beans, but most, and I’ve sampled quite a few.

I’m always on the look out for ingredients I’ve read about or wanted to try, and when I spot one in the market, it does go in the basket.  There are no particular plans for its use, but I know there will be at some point in time.  This does cause problems in my pantry at times, but at others, it comes in quite handy.

Like now.

Beans are one of those thrifty, stick-to-your-ribs kind of meals that is also very good for you.  And since everyone seems to be thinking about health after the sweet laden holidays, and perhaps trying to recover from the sticker shock as well, beans are perfect.

I swear my shopping cart left skid marks on the floor when I saw the package of heirloom scarlet runner beans.  They were enormous and mottled in color, and until that point in time, I’d only imagined them in full summery scarlet bloom growing chaotically on a picket fence — like sweet peas without the varied pastel colors.  I swear I didn’t know the plant actually produced beans that could be eaten, but I’ve never been much of a vegetable gardener, unfortunately.

The package didn’t appear to hold that many beans, so I didn’t hesitate to prepare the entire bag for the three of us.  Meatless Monday has turned into meatless Tuesday and Wednesday lunch, and yes, there is still enough to share.

Definitely cost effective, but also full of nutrients, like vitamin B-17 which is believed to be a cancer-fighter.  They’re low in saturated fat, and can help reduce cholesterol and triglyceride levels.  It really is true that they’re good for your heart just like that ditty goes.

And then there were those rutabagas…

Continue reading Scarlet Runner Bean Soup with Vegetables