Great Northerns have a better flavor, I think. But I think they take longer to cook down than Navy beans, Great Northerns are recommended for dishes where the beans are expected to hold their shape and stay plump, which is not really what I like.
Might see if I can get some big 1 qt. canning jars delivered, maybe I should put up some of this. I’m still marveling at the 10.5 pound ham in the fridge. Supposed to get into Deep Freeze next week. A full pot of Bean Soup sounds righteous, I’ll try to hole up.
Most recipes call for a 1 to 1 ratio of Ham to Beans. Would closer to 4 or 5 pounds be too much, you think? I’m willing to take that chance, for Science!
Wow. I don’t put nearly that much ham in, but it’s by personal preference. When I make soup, as opposed to just beans and ham to eat with cornbread, I cook the beans with onions, A little garlic, diced carrots and celery and diced tomatoes. As far as firmness, I think the great northern beans get softer than navy beans. The skins don’t seem as hard to me.