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scarlet runner beans - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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scarlet runner beans

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  • scarlet runner beans

    I grew scarlet runners this summer for the first time, and I must say, they're some of the prettiest beans I've ever grown! And I had hummingbirds on them all summer.

    I let them dry, shelled them, and yesterday, I cooked them in the wfo. In my new terracotta pot from Forno Bravo. I added whole sage leaves, whole garlic cloves, a little olive oil and water to the dried beans, put the lid on, and left them in the oven for 5 hours or so. (it was less than 300 in there when I put them in, and still over 200 when I took them out) I did add some water halfway through when it had evaporated so the beans were exposed.

    They were wonderful. Meaty and sweeter than pinto or cannellini beans, more like a Fava without the nasty skin. With some fresh bread and some more good olive oil, and some sea salt and pepper, it was a really first class meal.

    Sorry no pics. We were too hungry to wait for the camera!

    The new cookware performed like a champ.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545
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