Marrow Beans By ChefShop.com
Marrow Beans - 1 lb Bag
These small, roundish beans, larger than navy beans but smaller than great northerns, are versatile cooking beans with a mellow flavor and smooth consistency. They hold their shape nicely, and they're sometimes described as having a bacon-like flavor
Preparation and General Uses
Marrow beans are most often prepared in soups, stews and casseroles. The beans are also a great choice to add texture and protein to salads, and they puree well, perfect for dips and spreads.
Prepare marrow beans like any dried beans. Soak in cold water for several hours or overnight. Drain the water, place beans in a large pot, and add fresh water to cover. Bring to a boil, then lower the heat to a lively simmer. Cook for 1-2 hours, or until tender. (If using for soups or stews, follow the recipe: Some of the beans' cooking time will be accounted for during the cooking of the dish.)
History
Marrow beans originated in the mid-1800s, when they were known as "marrowfat" beans. The name most likely stems from their creamy white color and smooth texture when cooked.
Available from Amazon
Price: $3.99
Updated on 7-29-2008.
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