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.