Marrow beans are small white beans. Unlike the more glamorous Runner Cannellini or Flageolet, Marrow beans work well in any recipe calling for a white bean, navy bean or alubia. Their texture is light and almost airy but they don’t have that annoying "baby food" texture that navy beans can have.
Normally I cook them with a simple mirepoix but recently I was in a rush and had to use what was handy. This ended up being simply some onions and once soft, a little salt. Guess what? They were glorious.
There’s another bean, apparently from England, called a marrowfat bean. I had thought they were the same but apparently the marrowfats are large like a runner bean. And also delicious, just in a different way.
Oh, man. I haven’t done navy bean soup with a big ol’ ham hock in, like, forever. That may have to change soon.
Steve,
My cousin is a station chef at Google and told me that they use your beans. So I’m now waiting for the “Google Bean”.
I thought I was doing her a service and telling her about your beans, but I guess they googled you already.
I have been having a problem with some of the beans I cook becoming watery, and not holding a tooth. I soak about 6 hours and cook for two add salt at the end. It seams that it happens mostly when I’m cooking a hock with them.
My cuz says soak one hour, bring to a boil, then add salt. then cook tasting all along with different beans; 1/2 to 2 hours.
Also to cook any meat separately but to use the H2O from it’s pot.
I’m so confused. I only want a good pot o’beans. Shit, how hard can beans be? Now I need some pot.
I’m grilling nopales this weekend and would enjoy a good pot of yellow indian woman beans to go with. And roasted peppers.
Your the bean man… what up?
Cam, don’t wait for a ham hock. They’re great as they are. Of course, the ham hock does add a certain something.
Elayne, I normally soak 4 to 6 hours and budget 2 hours for cooking, although it rarely takes that long. I almost never use a ham hock, just because I never have them handy and heirlooms don’t need them. What bean have you been using? Yellow Indian Woman has a pretty tough skin so I’d be surprised if these fell apart.
And thanks for plugging me to Google!
Steve,
The ones that fell apart were the Goat Eye and the Yellow Eye. I cooked the Yellow Indian Woman and they, as you say, have a good skin to hold them together. I only soaked them till they were wrinkled, about one hour, brought them to a boil, and simmered about 1 1/2 hours. They were still a little tooth tuff but when reheated the next day they were perfect. I guess it all depends on the bean. I will learn as I go I guess and I must write down these notes on my bean pad. And my Nopales look just like yours except on a mesquite and oak fire grill. Maybe I need a clay pot… more toys!