The Marrow Bean is a small, plump, off-white bean that boasts a mild, bacon-like flavor and a creamy texture that performs well on its own or as a component among other ingredients.
Rinse thoroughly and soak overnight. Rinse and place in a large pot, covered with fresh water. Bring water to a boil for 3 minutes, then reduce heat and simmer, covered, for 60 to 90 minutes, until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
The marrow bean (Phaseolus vulgaris) is closely related to the kidney and white bean family. Its flavor, reminiscent of bacon, made it popular in the United States in the 1850s as a baking bean since it provided pork flavor cheaply.
Marrow beans are thought to have originated in the Middle East, and are common throughout the Mediterranean. They are especially popular in Italy, where they are often served as a side dish with a light, simple sauce or in salads, due to their robust flavor. They are also sometimes braised with meat to accentuate their own meaty flavor.
Marrow beans are members of the larger group legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density and low-maintenance preservation. They contain high levels of protein, essential minerals and fiber while maintaining a low level of fats.
This skillet's double-shot of smokiness comes from our Smoked Serrano Chile Powder and our Marrow Beans, the taste of which many people liken to bacon. This protein- and fiber-packed dish makes for a hearty and filling vegetarian breakfast.