Austrian Scarlet Runner Bean Salad

Austrian scarlet runner bean salad is a hearty, tangy salad of tender Käferbohnen, red onion, horseradish, chives and beer vinegar. Serve it with sausages, ham, aspic or cheese for a traditional Styrian-style meal.

Scarlet Runner Bean Salad Recipe

Serves: 4   Cook time: 2–3 hours, plus overnight soaking

Ingredients

• 200 g (7 oz) dried scarlet runner beans
• 1 piece bacon rind, optional
• Pinch of caraway seed
• 8 tablespoons canola oil
• 6 tablespoons beer vinegar
• Fresh horseradish
• Fresh chives
• 1 red onion
• Salt and freshly ground black pepper

How to Make It

1. Soak the beans in plenty of water for at least 12 hours.
2. Drain, cover with fresh water and add the bacon rind and caraway. Simmer gently until completely tender, 2–3 hours. Do not salt until the beans are tender. Reserve 1 cup cooking liquid, then drain.
3. Whisk the canola oil, beer vinegar, reserved warm cooking liquid and 1 tablespoon freshly grated horseradish. Season with salt and pepper.
4. Toss the warm beans with the dressing so they absorb the flavor. Slice the red onion into rings, dip them in the dressing and arrange over the beans. Finish with more horseradish and chives.

What Are Scarlet Runner Beans?

Scarlet runner beans are large, creamy beans known in Austria as Käferbohnen. Their substantial texture makes them especially good in dressed salads. Large butter beans are the easiest substitute.

Serving Ideas

Serve the salad warm or at room temperature beside bratwurst, smoked meats, cheese or crusty rye bread. Explore the Gölles collection for Austrian vinegars suited to robust salads.

Frequently Asked Questions

Why dress the beans while warm?

Warm beans absorb the vinaigrette more readily, giving the salad deeper flavor.

Can I use canned beans?

Yes. Drain and warm about 3 cups of large canned beans, then begin with the dressing step.

How long does bean salad keep?

Refrigerate in a covered container for up to 3 days. Bring it toward room temperature before serving.