"Sqwertz" <[email protected]> wrote in message
news:1pdt0m7ttv2r2$.[email protected]..
> Now that I can't find any more mayocoba beans, what's the second best
> bean to use for ham and bean soups?
> I have been making and eating a lot ham and bean soup/stew/whatever.
> This country ham I bought, if not good for anything else, really makes
> the beans shine!
> I think I ended using navy beans this morning - I was torn between
> which one to buy. But whew, am I farting now! I don't usually get
> that from beans.
> Pound of beans, randomly chunked/sliced ham with plenty of small bits,
> 1 onion, 3 garlic, a whole dried chipotle chile ripped in half,
> chicken base, white pepper, little thyme, water. Simmer. Next batch
> I have the whole ham bone to use (with plenty of ham on it). But I
> need a new bean.
> And I still have half the ham in the freezer (boneless)

My mom always used Navy.