Runner Bean Emergo is a traditional Dutch variety that has been appreciated for many years for its vigorous growth, high yields and large white beans. The plants produce long vines with striking red and white flowers that are not only ornamental but also highly attractive to bees and other pollinators. After flowering, long, sturdy pods filled with large white seeds develop. Although the young pods are edible, Emergo is primarily grown for its mature beans. Culinarily, Runner Bean Emergo is exceptionally versatile. The young beans have a soft, creamy texture and a mild, slightly nutty flavour. After soaking and cooking, the fully mature beans are delicious in hearty soups, stews, chilli dishes and oven-baked meals. Their creamy texture also makes them ideal for bean purée, vegetarian burgers and salads. They pair beautifully with ingredients such as onion, garlic, tomatoes, peppers, bay leaves, thyme and rosemary, as well as smoked bacon, sausages and lamb.
Fresh young beans can be cooked immediately after shelling. Fully mature beans should be soaked for at least 8 to 12 hours before cooking thoroughly. The pods themselves are usually eaten only when young; once fully mature, only the beans are used. Dried beans store well for a long time and make an excellent pantry staple for winter. Thanks to their rich flavour and creamy texture, Emergo beans are popular in both Dutch and Mediterranean cuisine. They readily absorb herbs and spices, making them suitable for a wide range of dishes, from traditional bean soup to modern vegetarian meals. Half hardy annual. Height: 250 - 350 cm.
Indoor sowing: mid April - end of April
Outdoor sowing: end of April - June
Germination: 7 - 14 days
Germination temp. 15 -20 °C
Sowing depth: 3 - 5 cm
Planting distance: 15 - 20 cm
Distance between the rows: 30 - 75 cm
Plant position: full sun - light shade
Days till harvest: 84 - 98 days
Harvesting period: August - October
Runner beans are vigorous, fast-growing climbing plants that thrive in a warm, sunny location. They grow best in fertile, well-drained soil that retains sufficient moisture. Because of their vigorous growth, the plants require sturdy support such as bean poles, a trellis or netting. Sow runner beans directly outdoors from late April through June, once the risk of night frost has almost disappeared and the soil has warmed to at least 10 °C. For an earlier harvest, seeds can be started indoors or in an unheated greenhouse from mid-April in individual pots. Transplant the young plants outdoors only after all risk of frost has passed.
Sow the seeds 3 - 5 cm deep. Allow 15 - 20 cm between plants and 60 - 75 cm between rows. When growing on bean poles or a wigwam, sow 5–8 seeds evenly around each pole. Keep the soil evenly moist after sowing, but avoid prolonged waterlogging. Runner beans grow rapidly and will naturally climb once the shoots find support. If necessary, gently guide young shoots around the poles until they begin to twine by themselves. Water regularly during dry periods, especially while the plants are flowering and forming pods. A consistent moisture supply promotes better pod set and well-filled pods.
The first young pods are usually ready for harvest 12 - 14 weeks after sowing. For fresh beans, harvest the pods when the seeds are fully developed but still tender. If you wish to harvest dried beans, leave the pods on the plant until they have fully ripened and turned brown and dry. Harvest them in dry weather and, if necessary, allow the beans to dry for a few more days before storing. Like other legumes, runner beans fix nitrogen from the air, helping to improve soil fertility. A sunny location, adequate watering and regular harvesting will ensure a long harvesting season and abundant yields.
