always learn something new

one of these days when it cools down here in the south ,I will make a pot of beans.

I like pintos & I like great northern beans.together or separate.

15 beans mix.... sometimes.

I just saw that you soak your ham hocks overnight  Never ever thought to do that.will do it for sure.

Normally if I make dried beans and I soak overnight as opposed to the "quick" method, I discard the original soaking water.

I make a broth/cooking liquid from my hocks or smoked pork shanks the day before and cool and de-fat, shred the meat to add at the end, and cook any large bones with the beans for additional flavor.

My favorite bean to use are the Myacoaba white beans (usually found in the Mexican food section) - like a very large Navy bean or a cannalini (sp?) bean. I like the cooked texture better, it seems less "mealy" to me and holds it's shape well if not overcooked.