What we Styrians know as the “Käferbohne” is widely known in Germany as the scarlet runner bean. The plant owes its name to its vivid red flowers, which is also why it’s often grown as an ornamental plant in home gardens. But that’s far from all there is to know: we’ve put together plenty of fascinating background information on the scarlet runner bean and its best-known variety, the Styrian Scarlet Runner Bean PDO. Here you’ll find everything about its classification, origin, cultivation, nutritional value, preparation, and flavour.
Name and Classification
-Over 700 bean varieties known worldwide
The scarlet runner bean belongs to the garden bean family and is just one of more than 700 bean varieties worldwide. Some particularly popular examples include: green, yellow, and black beans, soybeans, mung beans, edamame, kidney beans – and the scarlet runner bean is also considered a classic in Central European cuisine. It’s a relative of the popular bush and pole beans. The scarlet runner bean is known under many different names depending on the region. And even within the species, there are various – some protected – varieties.
-Scarlet Runner Bean, Käferbohne, Fire Bean: One Bean, Many Names
In Germany, the large, speckled bean is usually called “Feuerbohne” (fire bean), while in Austria – and especially in Styria – it’s known as “Käferbohne.” This bean species and its varieties are also known as wool bean, mother bean, painted lady, show-off bean, rose bean, giant bean, flower bean, Turkish or Arabian bean, or Greek gigantes.
Some of its names, such as fire bean or scarlet runner bean, come from the plant’s large, splendid, fiery red flowers. The botanical name Phaseolus coccineus can be traced back to the same source: translated, it means “scarlet bean” – which doesn’t mean the bean itself is red.
-Various Scarlet Runner Bean Varieties
Not all scarlet runner beans are the same. Although only a few varieties are commonly sold in Germany and Austria, there are actually many different ones. The colour of the beans inside their green pods ranges from pure white to red and violet, all the way to brown, grey, and black – with or without speckles.
The “Gigantes” beans, for example, are entirely white, while the cream-coloured “Dicke Lydia” is recognisable by its black speckles. The pods of the “Hestia” variety are dark red-violet with black marbling. Significantly darker are the “Bonela” beans – this variety is also used for our Styrian Scarlet Runner Beans PDO.
Styrian Scarlet Runner Beans PDO – A Scarlet Runner Bean with Protected Designation of Origin
Around 90–95% of all Austrian scarlet runner beans are harvested in Styria – and in Styrian cuisine, this protected bean is considered a traditional delicacy. The varieties “Bonela” and “Melange” are mainly used for Styrian Scarlet Runner Beans PDO. Like the Greek “Gigantes,” the “Styrian Käferbohne” is a scarlet runner bean with a protected designation of origin – which is what the PDO stands for: “Protected Designation of Origin.”
This EU-recognised origin restriction requires cultivation in Styria and processing according to traditional methods. This ensures that this scarlet runner bean retains its characteristic flavour and typical appearance.
The exact appearance of Styrian Scarlet Runner Beans PDO is precisely documented in the registered product specification. Under the designation “Styrian Käferbohne,” only seeds of Phaseolus coccineus L. may be marketed if they meet the following criteria:
- Thousand-seed weight: at least 1,200 g
- Seed shape: broad, kidney-shaped
- Colours: bicoloured (ranging from violet-black to brown-beige)
- Distribution of the secondary colour: blotchy or marbled
In short, Styrian scarlet runner beans can be recognised by their typical appearance: solid-coloured beans may well be scarlet runner beans, but they are not the Styrian original.
Origin
The scarlet runner bean originally came from the cool, humid, frost-free mountain regions of Costa Rica, Guatemala, and Mexico, where the plant also overwinters without any trouble. It wasn’t until the 17th century that the scarlet runner bean made its way to Europe, where it was initially prized mainly as an ornamental plant. Its fiery red flowers adorned the hair of the European upper class.
Historically, the dried pods were also used as a home remedy. It was only over time that people here learned just how good the seeds of this legume actually taste.
Cultivation and the Plant
Even today, the scarlet runner bean is valued as both a crop and an ornamental plant. As it’s a climbing plant – annual in Europe – scarlet runner beans often decorate fences, façades, arbours, and pergolas. The plants grow densely and readily reach two to four metres in height. Since scarlet runner beans tolerate cool climates better than common garden beans, they’re more commonly found in northern Europe. Note: scarlet runner beans cannot, however, tolerate frost.
Otherwise, scarlet runner beans are fairly undemanding to grow: loamy, moist soil that isn’t too dry, along with sun or partial shade, is all it takes for the plants to thrive.
In Styria, Käferbohnen are traditionally grown in mixed cultivation with corn – the bean climbs up the corn plant.
If you’d like to enjoy the Styrian variety beyond summer – or simply don’t have the space or green thumb to grow your own – you’ll find dried and ready-to-eat scarlet runner beans for sale in our online shop.
Nutritional Value and Preparation Notes
How many nutrients are in scarlet runner beans?
Käferbohnen consist largely of carbohydrates and protein, with a low fat content. As with all legumes, the values differ significantly depending on whether the beans are dried or already cooked.
Dried Styrian Scarlet Runner Beans PDO, per 100 g:
- Energy: 1,326 kJ / 314 kcal
- Fat: 1.3 g, of which saturates less than 0.6 g
- Carbohydrates: 46.5 g, of which sugars 2.2 g
- Protein: 21.5 g
- Salt: less than 0.01 g
Ready-to-eat scarlet runner beans, per 100 g:
- Energy: 336 kJ / 80 kcal
- Fat: 0.6 g, of which saturates 0.2 g
- Carbohydrates: 12 g, of which sugars 4.1 g
- Fibre: 4.8 g
- Protein: 4.2 g
- Salt: 1.03 g
What’s notable about the dried variety is the ratio: over a quarter of the energy content comes from protein, while the fat content sits at just over one percent of the weight. Both varieties are low in fat, and the ready-to-eat beans are also a source of fibre.
Protein contributes to the maintenance of muscle mass and to the maintenance of normal bones.
Allergen note: Our scarlet runner beans may contain traces of gluten-containing cereals from processing. Exact details can be found on the respective packaging.
You can find out more about the scarlet runner bean itself – its origin, a comparison with kidney beans and white beans, plus more recipe ideas – in our article “Scarlet Runner Beans: The Styrian Giant Bean Compared.”
Are scarlet runner beans poisonous?
Yes, raw scarlet runner beans are not safe for humans or animals to eat. They contain phasin, a lectin that can cause discomfort even in small amounts: headaches, nausea, vomiting, diarrhoea, and cramps.
Phasin is destroyed through sufficient cooking. This requires a rolling boil at 100 °C (212 °F) for at least 10 minutes – heating at lower temperatures is not enough. For the same reason, raw scarlet runner beans are not suitable for preparation in a slow cooker.
This, by the way, also applies to many other legumes: green beans, lentils, chickpeas, and soybeans must not be eaten raw either.
Properly cooked, scarlet runner beans are perfectly safe. Our ready-to-eat scarlet runner beans are already cooked and can be used straight away.
Want to prepare dried scarlet runner beans yourself? You’ll find the exact step-by-step instructions with all cooking times in our article “Cooking Dried Scarlet Runner Beans: Here’s How!”
Storage
At Steirerkraft, you can buy scarlet runner beans (Käferbohnen) either dried or cooked in cans. Unopened, both varieties can be stored for months without any issue – simply keep them dry and away from heat.
Older dried beans may need a little longer cooking time to become tender. Canned scarlet runner beans are already cooked and therefore ready to eat straight away. Once opened, it’s best to transfer the contents to a non-metallic container, store it in the fridge, and use it within 2 days. Everything you need to know about the queen of beans.
