Repurposing Runner BeansBy Steven BiggsGardener, Garden Writer, Garden Coach, Horticulturist  My painted lady runner beans took off up the apple tree, well beyond my picking reach by the time fall arrived, so I didn’t get around to picking the high-up beans until late October, when I was on the ladder picking apples. They were no longer green beans: By then, the large, mottled beans inside the pods were dry—and ideal for making baked beans.
Over the years I have inadvertently made a few batches of crunchy baked beans. Salt and acid from tomatoes or lemon juice can toughen beans, lengthening the cooking time…and giving crunchy beans for hurried cooks like me.
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TIP: Add these ingredients towards the end of the cooking time, once the beans are soft. Only when I interviewed a Manitoba pulse grower did I finally learn what I’d been doing wrong!
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Practical, no-nonsense advice for the edible garden.
Steven Biggs
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Garden Coach, Horticulturist
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