Marrow Bean Tacos With Homemade Salsa

Move over al pastor tacos, I found a new taco love. Meet marrow bean tacos. These tacos are filled with creamy flavorful beans that have found a special place in my heart. I wish someone had introduced me to marrow beans when I was a vegetarian, because they are delicious.

My plan was to make black bean tacos for our fourth day of animal protein free week, but there was a little brown package sitting on my front door step when I got home and it was a sample of beans and lentils from MarxFoods.com. The site published a blog post about heirloom beans and gave samples to seven bloggers to test them. I was lucky enough to be one of the first seven to contact Justin. This is my first sample as a food blogger and I feel very fortunate to have received such wonderful ingredients. Of course I decided to use marrow beans for the tacos and it was definitely the better choice. I am still figuring out a recipe for the lentils so stay tuned.

 

When the love of my life came home and found the empty bag labeled marrow beans, he immediately asked me what they were. I had no idea so we looked it up on MarxFoods.com. According to the website, “marrow beans (aka Marrowfat beans) are large, egg-shaped heirloom white beans with a creamy texture and a flavor many people consider bacon-esque.” This is the perfect description for these beans because they are very creamy and definitely have a subtle “bacon-esque” flavor. I normally soak dry beans over night and cook them the next day, but I wanted the beans right away, so I used the pressure cooker and the beans came out perfect. I’m not sure I can have bean tacos with any other beans now. Of course if you don’t have any marrow beans handy, feel free to use black beans or cannellini beans. I hope you will give this recipe a try. Have a great weekend everyone!

Servings: 6-7 tacos

Ingredients:

1 cup dry marrow beans
3 cups water
1 bay leaf
1/2 teaspoon crushed oregano
1/2 teaspoon cumin
Salt

6 tortillas
2 key limes, cut into quarters
homemade salsa (1 recipe or make 2 for chips)
2 cabbage leaves, thinly sliced
1 bunch of radishes, washed and dried (optional)

Step one: Add one beans, water and bay leaf to pressure cooker. Lock the lid and make sure the dial is on pressure cooking. Once the pressure is reached, cook for 25 minutes. (Less time is required if beans have been soaked) Release the pressure, drain the beans and place in a mixing bowl. Add oregano, cumin and salt. Mix with a spoon until well combined.
Step two: Place one tortilla at a time on the stove over low heat until blisters form on both sides. Flip once to allow even toasting.
Step three: Divide beans among tortillas, top with cabbage, salsa and squeeze of lime.

Tags: beans, salsa, tacos, tortilla

Category: Main Dish