Pink half runner beans are a popular choice for home gardeners, valued for their adaptability and flavorful yield. They offer a versatile harvest, suitable for enjoying fresh or preserving for later use. These beans are known for being relatively straightforward to grow, making them an appealing option for those new to gardening or seeking a dependable crop.
Understanding Pink Half Runner Beans
Pink half runner beans are an heirloom, open-pollinated variety, often called “Peanut Bean.” These plants have a semi-vining growth habit, developing runners 3 to 5 feet long. Their pods typically measure 4 to 5 inches, starting green and turning pink or red as they mature.
The mature, dried beans are pink and possess a rich, nutty flavor, sometimes described as reminiscent of peanuts. The plants also produce edible pink flowers, adding an ornamental touch to the garden and attracting pollinators.
Cultivating Pink Half Runner Beans
Site Selection and Soil Preparation
Pink half runner beans thrive in full sun, requiring at least six to eight hours of direct sunlight daily for optimal growth. They prefer well-draining, fertile soil with a pH range between 5.8 and 6.6, though they can tolerate slightly acidic to neutral conditions. Amending the soil with compost or other organic matter in the fall prior to planting can enhance soil quality.
Rotate bean plantings each year to lessen the chances of disease and pests.
Planting
Planting pink half runner beans should occur in spring after the last threat of frost has passed and when soil temperatures consistently remain above 60°F (15.5°C). Direct sowing is recommended as beans do not transplant well. Seeds should be planted about 1 to 1.5 inches deep, with spacing of 2 to 4 inches apart within rows.
For optimal germination, soil temperatures should ideally be between 70-80°F (21-27°C). Cooler soil can slow germination and increase the risk of seedling diseases. Succession planting every two to three weeks until mid-summer ensures a continuous harvest.
Ongoing Care
Consistent moisture is important for pink half runner beans, especially during flowering and pod development. Aim for about one inch of water per week, ensuring the soil remains moist but not waterlogged to prevent root rot. Dry soil can lead to blossom and pod drop.
Due to their semi-vining nature, providing support structures like a short trellis, stakes, or a fence can significantly improve yields and ease of harvesting. Training the vines to climb will keep pods off the ground and can increase air circulation. Beans require minimal nitrogen, as they are nitrogen fixers, but a balanced fertilizer can be applied after flowering. Mulching around the plants helps to retain soil moisture and suppress weeds.
Harvesting and Post-Harvest Handling
Pink half runner beans can be harvested at two distinct stages: as tender green snap beans or as mature, dried shelling beans. For snap beans, harvest typically begins around 50 to 60 days after planting, when the pods are firm, crisp, and before the seeds fully bulge. Regular picking every few days encourages more pods.
When harvesting, gently snap or cut the pods from the plant to avoid damaging the vine. For dried beans, allow the pods to remain on the plant until they become fully mature, dry, and brittle, typically around 85 days after planting, at which point the seeds inside will rattle. After harvesting, fresh snap beans can be gently washed and stored in the refrigerator for a few days.
Culinary Uses and Preservation
Pink half runner beans are versatile, whether fresh or dried. As tender green snap beans, they can be steamed, boiled, or sautéed as a side dish. Their rich, nutty flavor, which some compare to peanuts, makes them a flavorful addition to many recipes.
Mature, dried pink half runner beans are excellent for slow-cooked dishes, such as simmering with ham hocks or salt pork. They also work well in soups, stews, and casseroles, providing a robust texture and flavor. The versatility extends to various regional cuisines, including Appalachian and Southern dishes.
For preservation, freezing is a common method for snap beans. To freeze, beans are blanched in boiling water for two to three minutes, then quickly cooled in ice water before being packed into freezer-safe bags or containers. This process helps retain their texture and color. Canning is another effective method. Pressure canning is recommended for beans to ensure safety and proper preservation. Dried beans can be stored in airtight containers in a cool, dark place for long-term use.