A type of white bean that is generally dried before use. This is a plump bean with a creamy texture, it was popular in the U.S. in the 1850’s as a baking bean.

Common in Italian cooking. When cooked, this bean has a creamy, meaty texture that provides a flavor that is somewhat similar to smoked bacon. It is a bean that goes well with braised meats, soups, stews, or when served as a side dish. Great northern or navy beans can be substituted when necessary however, they do not provide that same size or flavor provided by marrow beans.

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