# Simmered Runner beans ｜ Our Regional Cuisines

**Cuisine Name**: Simmered Runner beans

**Region**: Our Regional Cuisines

## Main Lore Areas
Nakanojo Town, Tsumagoi Village, Kusatsu Town (Agatsuma Area), Naganohara Town

## Main Ingredients Used
Runner beans

## History, Origin, and Related Events
The Agatsuma region grows a variety of agricultural and livestock products, including vegetables, Konjac(=yam cake) potatoes, and fruits. Among them, runner beans, also called "flower beans", are grown in the highlands of Nakanojo Town, Tsumakoi Village, Kusatsu Town, and Naganohara Town, and are a specialty of the Agatsuma region. These large-fruited green beans grow only in cool summer climates at altitudes of 900 to 1,300 meters above sea level, and those grown in the Agatsuma region are especially well known and named "Kogen Hanamame” (=highland flower beans). The most common way to cook runner beans is to cook them as “Nimame (=simmered beans)", which allows the flavorful taste of the beans to be enjoyed as it is. The flavor is light, but with a hint of sweetness. Since runner beans are dried and preserved, it is believed that the “Nimame (=simmered beans)", which is made by simmering them softly to make them easier to eat, took root. Many of the dishes using runner beans are also arranged recipes after they are boiled.

## Opportunities and Times of Eating Habits
Because it is a local specialty that is often harvested, it is served at local festivals and other events, weddings and funerals, and when entertaining guests. In the Agatsuma region, boiled beans made from runner beans are sometimes included in “Osechi (New Year's dishes)". In some households, the harvested beans are offered to the altar of the gods.

## How to Eat
Wash and soak the runner beans in water overnight and boil them several times in plenty of water. Then season with sugar and salt and bring to a boil. When removing the beans from the boiling water, be careful not to take them out while they are hot, or they will wrinkle on the surface. Runner beans are often eaten as they are, but they are also used in a variety of dishes such as “Kanroni (=candied boiled beans)", “Amanatto (=sweetened beans)", “Sekihan (=red rice)", and “Yokan (=sweetened red bean curd)". Local dishes such as “Tempura" in Nakanojo Town and “Maki Ohagi" in Naganohara Town are especially popular.

## Efforts for Preservation and Succession
(Outline of the traditions, the preservation society, social media use, modern approaches to commercialization)It is commonly grown at home, but in recent years it has been processed into “Amanatto (=sweet soybeans)" and canned and sold as a souvenir for tourists. In addition, in order to brand "Agatsuma's Flower Beans," the Agatsuma Agricultural Office's Extension Guidance Division has produced a "safflower bean PR video". The office is also engaged in activities to promote the runner beans and support their cultivation.

## Ingredients
- Runner Beans: 1kg
- Sugar: around 1kg
- Salt: a pinch

## Recipe
1. 1. Wash and soak the runner beans overnight in plenty of water. When cooking old beans, soak them in water for about two nights. You can also add baking soda to the water, but be careful, as the skins can easily become cracked.
2. 2. Boil 1 in plenty of water, let cool, change the water, and boil again. Repeat two or three times. If the water is changed while the cooking water is still hot, the skin of the beans will be damaged, so be sure to change the water after the cooking water has cooled.
3. 3. Bring the cooking liquid to just enough to cover the beans, add sugar and a pinch of salt to sweeten the beans, and bring to a simmer (be careful not to let the beans come out of the cooking liquid or they will wrinkle).

## Provider Information
provider : Nakanojo Town Health Center

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