MARROW BEANS (B79)

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.