Hedy Lamarr and Scarlet Runner Beans

"Watch out for your stovepipe."-Spencer Tracy to Hedy Lamarr in the film, I Take This Woman, 1940

The hats of this era were very sculptural.  Hence the comment from Spencer Tracy.  Hedy Lamarr's hat did resemble a stovepipe. It was also a nick-name for a top hat.  She wore a very interesting outfit with this rather plain column shaped creation.  It was adorned with dangling balls.  The movie plot itself was pretty forgettable, mostly interesting as a visual treat and a chance to see Miss Lamarr.  She was very beautiful and didn't make very many movies.


A visual treat in the garden are scarlet runner beans.  Beautiful red flowers turn into big pods with large purple beans inside.  The beans are big enough to cut with a knife and fork when cooked and served.  I felt a little like Mickey Mouse in the cartoon, Mickey and the Beanstalk.  He has one bean and it is big enough to cut with a knife and fork.  Well, we know what became of that bean.  My neighbor had some of these bean plants cascading over a low brick wall.  The person tending this particular garden never picked them so I did some foraging.  A cup of these delicious beans in a homemade pesto sauce, served over my favorite gluten-free pasta was a memorable dish.

Scarlet Runner Beans in Pesto

serves 4 people as a side dish

1 cup dried Scarlet Runner beans
1 bay leaf
1 tbs. fresh thyme leaves
2 cups basil leaves
1/4 cup olive oil
1/4 cup freshly grated Parmagiano-Reggiano
salt to taste
1 8oz. box of Ancient Harvest corn and quinoa linguine

Soak the beans overnight in cold water.  Drain and cover with fresh water, add the bay leaf and thyme and simmer until tender, about 1- 1/2 hours.  Salt to taste after the beans are cooked.  Drain off all but 1/2 cup of the cooking liquid.

To make the pesto, process the basil leaves and olive oil in a small food processor, mix in the grated cheese.  Mix with the beans while they are still warm.


Cook the pasta until al dente in boiling salted water.  Toss with the pesto and bean mixture.  Serve with a grating of fresh Parmagiano-Reggiano and a squeeze of lemon juice.


I can't wait until next spring to plant my own crop of scarlet runner beans...


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