Scarlet Runner Bean Salsa with Pineapple


Yield:  About 10 cups


  1. Cook InHarvest Scarlet Runner Beans according to package directions.
  2. Saute in a sauce pan: shallots, jalapeno pepper, and ginger root in butter until shallots are clear, about 2 minutes. Add the orange juice and reduce by 1/3. Add the pineapple, beans, basil, and the curry paste. Heat slowly until beans are warm. Remove from heat and serve. If reheating later for service, correct the seasoning.

Serving Suggestions: Serve with Pacific Rim Fish varieties.