of tomato beans
Good source of vitamins C and K, fiber, and plant-based protein; relatively low in calories with beneficial minerals including manganese and folate.
About
Tomato beans, also known as runner beans, are the immature pods of Phaseolus multiflorus (scarlet runner bean) or occasionally Phaseolus coccineus, climbing plants native to Central and South America. The pods are long, flat, and typically 15-20 cm in length, with a tender texture when harvested young. They display a vibrant green color and contain small, immature seeds inside. The flavor profile is mild, slightly sweet, and vegetal, with a tender texture when cooked properly. Unlike mature dried beans, tomato beans are consumed fresh as a green vegetable and should not be confused with the mature seeds.
The term "tomato bean" is less common internationally but is used in some culinary traditions to refer to young, tender runner bean pods, emphasizing their delicate nature similar to heirloom tomato varieties.
Culinary Uses
Tomato beans are primarily used as a fresh vegetable in stir-fries, steamed preparations, and light sautés, where their tender texture is best preserved. They are popular in European and Mediterranean cuisines, particularly in British and Spanish cooking, where they are often boiled, buttered, and seasoned simply with salt and pepper. The pods may also be added to soups, stews, and braised dishes, though prolonged cooking can result in a mushy texture. Their mild flavor makes them versatile for pairing with garlic, lemon, and light herbs. Young, tender pods are preferred for raw consumption in salads or as crudités.