Blue runner beans, also known as butter beans, are a popular bean to cook and eat. They have a creamy, buttery taste and texture when prepared properly. One of the keys to cooking blue runner beans so that they turn out tender and flavorful is using the right amount of water.
What are Blue Runner Beans?
Blue runner beans are a variety of the common bean (Phaseolus vulgaris) plant. They are classified as a “shelling” bean, which means they grow in pods that need to be removed before eating. Other common names for blue runner beans include white navy beans, haricot beans, Boston beans, and pea beans.
Compared to other bean varieties, blue runners have a small, oval shape and smooth texture. Their most distinctive feature is their white coloration with occasional blue streaks or spots. Raw blue runner beans have a very mild flavor, while cooked beans take on a rich, creamy, and slightly sweet taste.
Blue runner beans contain a good amount of protein, fiber, iron, magnesium, potassium and other key vitamins and minerals. They are commonly used in dishes like baked beans, soups, casseroles and bean salads.
Why is the Water Amount Important?
Getting the water amount right is crucial when cooking any type of dried bean, including blue runners. Not using enough water can lead to uneven cooking and beans that are overly dry and tough. On the other hand, too much water will cause the beans’ flavor and nutrients to leach out into the cooking liquid.
The ideal water level will fully hydrate the beans so they become perfectly tender, while retaining their shape and rich taste. Below are some tips on determining the proper water amount for cooking blue runner beans.
Tips for Measuring Water for Beans
- In general, you should use 3-4 cups of water for every 1 cup of dried beans. Blue runners are on the smaller side, so using 3 cups of water per cup of beans is usually sufficient.
- Always start with cold water in the pot when cooking beans from a dried state. The beans will absorb a lot of the initial liquid as they cook.
- Adjust the amount of water as needed while cooking. If the beans start to look dry before becoming tender, add more liquid.
- For canned blue runner beans, drain and rinse them before use to remove excess sodium and liquid. Canned beans just need a small amount of water or other liquids added to recipes.
- Consider the cooking method. Boiling uses more water than simmering at a low temperature. Baking and crockpots will require less added water since the beans retain moisture.
- Account for other ingredients in the dish. Vegetables, seasonings and meat can all contribute to the overall volume and moisture content.
Recommended Water Amounts
Use these general water guidelines when cooking blue runner beans from their dried form. Always monitor beans and adjust water as needed for your preferred texture.
| Amount of Dried Beans | Initial Water Amount |
|---|---|
| 1 cup | 3 cups |
| 2 cups | 6 cups |
| 4 cups (1 pound) | 10-12 cups |
| 8 cups (1 pound bag) | 24-32 cups |
For canned blue runner beans, add approximately 1/4 to 1/2 cup water or broth per 15-ounce can to any heated recipe or dish.
Tips for Cooking Blue Runner Beans
Follow these tips for fully hydrated, tender blue runner beans using the right amount of water:
Soak Beans Before Cooking
Soaking dried blue runner beans in water first allows them to begin rehydrating which reduces overall cooking time. Soak beans in a bowl or pot with enough water to cover by 2-3 inches for 8 hours or up to overnight. Drain and rinse soaked beans before cooking.
Gradually Heat Beans
After soaking, place beans in a pot and cover with fresh water. Bring to a boil then reduce heat to a gentle simmer. Avoid boiling beans at too high a temperature which can cause uneven cooking.
Cook Low and Slow
Blue runner beans take time to become tender and absorb liquid. Cook beans at a light simmer for at least 1-2 hours, checking often and adding more water as needed.
Flavor the Cooking Liquid
For fuller flavor infuse the bean cooking liquid with aromatics like onion, garlic, celery, bay leaf, tomatoes, chili peppers, thyme, rosemary or other herbs and spices.
Finish Uncovered
Once the beans are almost tender, remove the lid and continue simmering to reduce any remaining cooking liquid to the desired consistency.
Don’t Add Salt Too Early
Only add salt to the beans in the last half-hour of cooking. Salt added too early can prevent beans from softening and absorbing water properly.
Check Seasonings Before Serving
When the beans are perfectly tender, taste and adjust seasonings as needed. Add more salt, pepper, herbs or acid like lemon juice to brighten flavors.
Water Amounts for Common Blue Runner Bean Recipes
How much water you use depends on the specific beans recipe being made. Here are some common cooking water guidelines for popular blue runner bean dishes:
Baked Beans
Use 4-6 cups liquid (water, broth, tomato juice) per 4 cups dried beans. The beans braise in the oven so extra liquid is needed.
Bean Soup
Start with 6 cups water per 1 pound beans. Add 6-8 cups additional water or broth once simmering for a soupier consistency.
Beans and Rice
Use a 3:1 water to bean ratio during cooking. Add 1-2 cups extra broth or tomatoes when combining with rice.
Chili with Beans
Hydrate beans with 10 cups water per pound of dried beans. Additional tomatoes, broth and other chili ingredients add moisture.
Blue Runner Bean Salad
Rinse canned beans well. Toss with 1/4 cup liquid (juice, dressing, water) per 15-ounce can beans for lightly coated beans.
Cooking Beans in a Slow Cooker or Pressure Cooker
Slow cookers and pressure cookers require less water for cooking beans thanks to the moist, sealed environment. Here are tips for using these appliances:
Slow Cooker
- No pre-soaking needed.
- Use a 1:3 bean to water ratio, adjusting as needed.
- Cook on low for 7-8 hours.
- Keep an eye on water level and prevent drying out.
Pressure Cooker
- Soak beans to reduce cooking time.
- Use a 1:3 bean to water ratio.
- Cook for 18-25 minutes at high pressure.
- Allow pressure to release naturally before checking beans.
Conclusion
Achieving the right hydration when cooking blue runner beans is easy with a few tips. Make sure to soak the beans beforehand and use a water ratio of around 3 cups per 1 cup of dried beans. Gradually simmer beans with extra added liquid as needed for 1-2 hours until tender. Monitor water while cooking and adjust seasonings before serving. With the proper amount of water, blue runner beans will turn out perfectly plump, creamy and full of flavor every time.