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Sautéed Flor de Botil (Scarlet Runner Bean Flowers)

Cooking with Flowers. This is how to do a basic preparation of Flor de Botil (Scarlet Runner Bean) and a sauté to use as a side dish or to add to other recipes.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Mexican
Servings 4


  • sauté pan
  • spatula


  • 1 bunch Flor de Botil (Scarlet Runner Bean, Bean Flower) The flowers are typically sold by a large bunch that is about a large handfull of stems bunched.
  • 1-2 cloves Garlic finely chopped
  • 1/4 cup Onion finely chopped
  • 1 tbsp Butter You may substitute olive oil.


Prepare the Bean Flowers:

  • Rinse the flowers in water, cleaning of dirt and debris. Separate any wilted and discolored flowers. You don't need to cut the shoots, as they will shrivel and shrink as you cook them.
  • Place clean flowers in a large sauté pan and add water until flowers are completely submerged and about 1/4" of water over them. Salt water very well.
  • Bring to a boil and reduce heat.
  • Simmer for 7-10 minutes until shoots and flowers are tender and flowers begin to darken.
  • Remove from heat and strain off remaining water.
  • The flowers are edible at this point and make a healthy side dish with a little salt and pepper.

To Prepare as a Seasoned Sauté:

  • Return to pan with a finely diced garlic, onion and sauté with a little olive oil or butter for several minutes until onion is translucent.


Sauté of flor de botil makes a super tasty side dish that you can serve with rice and beans, tamales or even put on a tortilla and make a veggie taco. Also, you can add this mixture to fried potatoes, scrambled eggs or make an omelet with some quesillo. You can make empanadas or a fried cake similar to torta de huauzontle.
Keyword edible flowers, flower