6 people

Fresh Scarlet Runner Beans

Eggplant Parmesan Tomato Sauce

  • 2 large eggplant roasted
  • 4 cups tomatoes heirloom chopped
  • 1 whole onion chopped
  • 4 each garlic minced
  • 1 tsp chili flakes
  • 4 cups water
  • 3 oz parmesan cheese
  • 5 tbsp olive oil
  • 1/3 cup basil leaves
  • salt to taste


  • 1 cup english peas blanched
  • 1/4 cup green onion bottoms only chopped
  • 1/4 cup basil leaves to garnish

Nutritional information

Calories: 304kcalCarbohydrates: 42gProtein: 19gFat: 8gSaturated Fat: 4gCholesterol: 14mgSodium: 1420mgPotassium: 1280mgFiber: 16gSugar: 15gVitamin A: 2172IUVitamin C: 43mgCalcium: 349mgIron: 4mg
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people

How to cook fresh scarlet runner beans

  • In a pot place fresh bean with all of its ingredients and place on the stove on medium high heat. Bring to a boil and then turn down to a light simmer and cover.  Cook for 20-25 or so minutes until the beans are tender and cook through. Set aside to cool. 
    scarlet runner beans

For the Eggplant parmesan sauce

  • In a large sauce pot add olive oil and onions.  Saute for 4 minutes and then add chili flakes, and garlic.  Cook for another 2 minutes and then add your tomatoes.  Season the tomatoes with salt aggressively.  This will draw out the water of the tomatoes.  Add your stock or water and bring to a boil. Turn down to a simmer and cover for 30 minutes. 
    Then add your roasted eggplant ( no skin, just pulp) and continue to cook for another 30 to 45 minutes.  Then transfer everything to a blender (vitamix, you might have to do in batches) adding basil leaves and the parmesan cheese. 
    Blend until smooth.  Continue until all is blended smooth.  Adjust the seasoning if needed with salt and pepper.  You might have to add a bit of water (or half and half for a creamier texture) if it is too thick.  keep warm and set aside.

To Finish

  • Strain off 2 cups of the beans with a 1/4 cup of the cooking liquid and place it back in a pot. Bring to a boil, and the peas. Cook for 1 -2 minutes. Season with salt and pepper. Add the onions, toss, and turn off the heat. Add a few spoonfuls to a bowl and add a few ladles of the eggplant parmesan sauce around the beans. Drizzle with olive or basil oil, and garnish with more onions and basil. Serve and enjoy!
    scarlet runner Beans recipe with Peas with Eggplant Parmesan

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