Dried marrow beans are best stored in an air-tight container in a cool, dry place.
Marrow beans can be used as you would other white beans as a side dish or part of a stew, but they particularly excel when pureed into soups, tossed in salads, or baked. Try pureeing them for dips or using them in your bean & bacon soup recipe to amp up the bacon flavor without increasing the fat!
Basic Cooking Technique:
To cook marrow beans, first soak them overnight. Then rinse them off and put them in a pot covered with plenty of fresh water. Boil them for three minutes, skimming off any foam that rises to the surface, then cover the pot and reduce the heat to a simmer. Simmer them until tender, then drain off any excess water. Marrow beans more than double in size when cooked.
How to Soak & Cook Dry Beans