I’m surprised that so many of you can taste the difference in all of the beans. To me, they all taste the same when in a pot of something. Maybe by themselves, I would be able to tell the difference. I don’t detect any real flavor in any of them. They’re just nice to bulk up a recipe, add protein and fiber.
For chili I prefer, in order, black beans, pinto beans and kidney beans. And really, I don’t care for kidney beans. Has to do with texture, I think. I use Navy beans for beans & hocks and cannellini beans for fagioli.
I just made a pot of beans the other night. I didn’t presoak them or anything and they only took about two hours to cook. I used small white beans.
I just added two big ham hocks and salt and pepper and some fresh thyme. They taste really good.
They do make one a bit gassy though. Don’t eat before a work day.
Depends on the workplace. Sometimes it’s necessary to retaliate against the guy who walks up to you, ostensibly to engage in conversation, and envelopes you in a brown cloud.
You don’t really need to soak beans. Just cook them longer and slower.
If your beans are old they’ll take much longer, and don’t add acid (like tomatoes etc).