The Scarlet Runner Bean has also been called the Oregon Lima Bean, Aycoctl by the Aztecs, and Ayocote by the Spanish. It’s a beautiful bean with marbled purple/lavendar and pink exterior. Becomes a uniform pinkish-brown after cooking. Requires pre-soaking and long cooking (1 to 1.5 hours) because of its size. It has a creamy, buttery flavour and is high in starch with a thicker external skin. Excellent in salads particularly with southwestern flavours (tomatoes, roast garlic, coriander, corn, and chorizo). Also good in bean soups and stews.