Runner Beans

Runner beans (Phaseolus coccineus) are vigorous climbing annuals in the legume family, prized both for their showy scarlet, orange, white, or pink flowers and their long, meaty pods reaching 18–45 cm. Unlike most beans, runner beans require insect pollination to set pods. They thrive in warm, rich soil and need sturdy support structures to reach their full height of 2–3 metres.

Growing

Direct sow seeds 3–5 cm deep once soil has warmed to at least 12 °C — ideally 16 °C for untreated seeds — to prevent rotting. Space plants 10–15 cm apart in rows 35–50 cm apart; in raised beds rows can be slightly closer but ensure good airflow. Erect a robust trellis, cane frame, or wire support at least 2 m tall before or at sowing time. Seeds germinate in 7–10 days at a soil temperature of 22–30 °C.

Care

Water deeply and consistently, especially during flowering and pod set — irregular moisture causes flower drop. Feed with a balanced fertiliser or top-dress with compost; runner beans fix their own nitrogen but benefit from phosphorus and potassium. Pinch out growing tips once plants reach the top of supports to encourage lateral branching and more pods. Keep foliage dry where possible in humid climates by ensuring wide spacing.

Harvest

Begin harvesting pods when they are young, tender, and before seeds visibly bulge — typically 18–25 cm long for best eating quality. Check plants every 2–3 days once harvest begins; leaving pods to over-mature sharply reduces further production. For dried beans, leave pods on the plant until fully dry and papery, then shell and dry seeds indoors.

In the kitchen

Slice pods lengthways into thin ribbons (the traditional English 'French cut') before cooking, removing any strings. Boil or steam for 3–5 minutes in salted water until just tender. Use in warm salads, stir-fries, soups, and stews. Dried seeds can be used like borlotti or haricot beans — soak overnight and simmer until tender.

Storing

Fresh pods keep for up to 5 days in the refrigerator in a paper bag or loosely wrapped. Blanch and freeze pods for up to 12 months. Dried shelled seeds store in an airtight container in a cool, dark place for up to 2 years.