On Sat, 22 Sep 2018 22:43:15 -0500, Sqwertz >
wrote:

>On Sat, 22 Sep 2018 14:38:34 -0600, U.S. Janet B. wrote:
>
>> On Sat, 22 Sep 2018 14:49:15 -0500, Sqwertz >
>> wrote:
>>
>>>On 22 Sep 2018 17:58:20 GMT, KenK wrote:
>>>
>>>> I like to make soaked dry beans with garlic, a bit of smoked meat, diced
>>>> onion and bullion in a crockpot. Notherns are very good but I don't want to
>>>> get tired of them. I just tried black beans but they weren't that great -
>>>> edible though. Pintos and kidneys seem to work better with chile spices.
>>>> Any suggestions? Cananilli (sp?) beans don't agree with me.
>>>
>>>Yellow/canary/mayocoba (different names for the same beans) are the
>>>best all-purpose bean out there.
>>>
>>>-sw
>>
>> really? I've never tried them. How have you used them?
>
>Refried, bean soup, charro, borracho, ham and beans, everything...
>They are tasty and good for anything.
>
>-sw
the borracho sounds good. I have everything on hand. I already have
ways to do refried, bean soup and ham and beans that I enjoy. I've
looked at the myocoba beans often but just never brought them home.
thanks
Janet US