White Beans - Great Northern or Navy

I like both, but Great Northern is the one we cook most of the time. Tradition is probably the reason. I also think they cook more tender than Navy.

Navy is the variety used to make Senate Bean Soup, which is a good one to try if you want a tasty filling soup.

Food Network Recipe

I usually make my Great Northers beans with pieces of ham and corn bread. For use, it is a one bowl meal dish.

I cook great northern's more often.

I have white beans to cook Sunday, but I did not even know which kind until I saw this. Had to go check. Great Northern.

Gonna cook with smoked turkey wings and add some kind of hearty greens like kale or collards at the end.

Here is what Camellia has to say on a page that discusses the diffs between Navy, Great Northern, Cannellini, and Baby Limas:

quote:

---

Navy beans are small, oval-shaped, and quick-cooking. Because they get creamy when cooked, they’re perfect for mashing against the side of the pot, pureeing in dips, and thickening soups, stews, ragouts, and more. They have a mild flavor and are the bean of choice for classic Boston baked beans, Navy Bean Chowder, and quintessential South Louisiana-Style White Beans & Rice. Interestingly, the Navy bean name comes from its use as a food staple by the U.S. Navy in the early 1900s. While all beans are high in fiber, Navy beans have the most — 19 grams per cup!

---

quote:

---

Great Northern Beans: Larger than Navy Beans but smaller than Cannellini beans, medium-sized Great Northern beans are known for their mild, nutty flavor and firm flesh. Great in soups and stews, they hold their shape better than Navy beans, take on the flavors of the foods they’re cooked with, and are commonly used in French cassoulets.

---

quote:

---

The reality is that even though the different varieties have slightly different flavors and sizes, (and everyone has their personal favorites), they’re often used interchangeably in recipes.

---

4 Types of White Beans: What’s the Difference?

I love both.

Maybe not as popular, but I love the large limas.

I usualy grab navy but for no particular reason. Seems to me brand matters more than bean. we recently picked up some Rouses brand beans and found they were very inconsistent some creams some still very firm in a soup. this happened in a pot of beans and a jambalaya as well. Back to camellia brand and back to normal consistently creamy. Being a country boy I love all b eans and we cook all types often. The wife turned me on to black beans tehy were not in my Cajun bean line up. She cooked up a lb and they were very good creams earthy hearty delicous. She was out with her Bff I thought I'd surprise her and Cajunize a pot of black beans Went to the store couple lbs of black beans cheap off brand. Taso smoked sausage and a couple hocs. Boiled therm suckas all day and they were still very hard and refused to cream up and make a gravy. It broke my heart. The wife understood smiled and said ya tried to do something wonderful we fished the meat out had it for supper and threw the beans away.

Morel of the story biggest thing I have found cheap off brand beans suck and make more difference than particular bean

quote:

---

Maybe not as popular, but I love the large limas.

---

Yeah in my opinion, lima beans don't get the love that navy or great northern beans do, but I prefer the lima beans.

And to the OP, personally I never use a honey baked hambone in any of my beans as I find it gives off too much of a sweet flavor, but to each their own.

I'll buy bone-in shank portion hams when they go on sale and cut them up for seasoning ham and save the bones for soups and beans.

quote:

---

Maybe not as popular, but I love the large limas.

---

Would destroy.

Whatever the use in Blue runner

I can. And do