This plump & creamy white bean, used in USA, in Italian and Mediterranean cuisines for its smooth creamy texture & distinctive bacon-like flavor.
Mostly use as a baking bean, often served as side dish, in salads, soups and vegetarian stews, or braised with meat.
Basic preparation: Wash, rise & soak overnight. Add 4 Cups of water / Cup of Bean, bring to boil. Reduce heat and simmer covered for 60-90 minutes or until tender (add more water as needed). Whisk lightly, remove the floating foam. Flavor with butter or oil,salt to taste and any seasoning if desired. Cook uncovered over low heat until desired consistency.
Yield: 2 1/2 cups of cooked beans / Cup of dry beans
I had never heard of marrow beans until a friend talked about how good they are and that her father used to cook with them. I have still not tasted them as I bought them as a surprise for my friend, and I will not be seeing her until the end of the month. Can’t wait to taste them though as I know she will be anxious to use them and make us something with them.
c
charlotte ghigliazza
delicious
Delicious beans, very slight smoky flavor. I cooked them, drained and added chard, kale, olive oil, garlic and Aleppo pepper flakes. Delicious!
