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Marrow BeansEmail to a Friend Print this page
Heirloom Beans - Said to taste like bacon.
- Excellent source of fiber and a good source of iron.
- Certified Kosher by Blue Ribbon Kosher. See the North Bay Kosher List.
- Not for sprouting.
Common uses: Marrow beans are great in soups, stews, and side dishes.
Packaging: Bagged selections are in resealable poly bags. Bulk box orders use sealed plastic bag inside sturdy cardboard box.
A popular gift item: Use our multiple-address and gifts-messaging features to send these unique heirloom beans to friends and family.
The family secret for baked beans for generationsReview by fredUnlike Great Northern, marrow beans cook up tender. I use about half the sugar called for in the recipe.
We usually had a home made bread around, so after we had them for dinner, we'd make baked bean sandwiches for tromping thru the woods. High in protein, complex carbs, fiber and flavor. Exactly what you need on a crisp autumn day to keep you going.
outstandingly deliciousReview by Leter WindstormWhen cooked, these beans have a taste that slightly resembles red meat. You don't need to add a lot of spices or herbs to perk up the flavor of these.
Delicious!Review by JuanitaDry, Marrow beans are quite light-colored and round. However, when cooked, they appear similar to Great Northern. That's where the similarity ends. The flavor is superior and the texture is light and creamy.
Easy to Prepare — a little makes a lot
- First, sort beans for any foreign matter and then rinse. Some cooks like to do a preliminary soak by soaking beans in water overnight or for at least 8 hours.
- After optional soaking drain and rinse beans.
- Next, place beans in a pot, cover with sufficient water, and bring to a slow boil. Reduce heat and simmer until tender, adding water as needed. Simmer time will vary depending on soak time and size of bean.
- Alternatively, some cooks prefer to use crock pot techniques.
- Note: As with any supply of dry natural beans, this product may contain small pebbles, so please remember to sort your beans first.
Yield — 1 cup weighs about 1/2 pound. 2 cups of dry beans equals about 4-5 cups cooked beans.
Storage — Best if used within 24 months. Store tightly sealed in a dry location away from sunlight.
Serv.Size 1/4 cup dry
Fat Cal. 0
*Percent Values (DV) are based on a 2,000 Calorie diet.
|Total Fat 0g||0%||Total Carb. 22g||7%|
|Sat. Fat 0g||0%||Fiber 9g||36%|
|Trans. Fat 0g||Sugars 1g|
|Cholest. 0mg||0%||Protein 8g|
|Vitamin A 0% • Vitamin C 4% • Calcium 6% • Iron 10%|
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