Melba's Jammin' wrote:

> Is there really any appreciable difference in varieties or is it a
> matter of preference? Great northern, navy, cannellini, maya
coba.
> Canned, not dried and cooked.

Some differences, if you take a while to search for them, are in
there. The skind can be thin or thich, think about cannellini and
pinto. And the flavor itself can vary a lot, I was amazed the first
time I had a dish made of three different italian beans: "fagioli
del purgatorio" from gradoli, in northern Tuscany, very savoury and
a lil' sweet, and cannellini from Siena, much smoother both in
texture and taste, and then borlotti, more granular in texture and
much more intense in its taste.
Just buy 3 different kinds of beans, the ones you like, and cook
them all sparately but in the same way, the most simple recipe you
know, and then taste them one near the other. The differences
themselves will tell you better than what I can
--
Vilco
Don't think pink: drink rosé