I have a recipe that calls for navy beans, but the only thing I was able to find at the store that even looked remotely the same was great northern beans. Are these two types considered interchangeable for cooking purposes? Thanks!
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In general, yes. But depending upon how fine a point you want to put on it, it really depends on what you're making. Great Northerns are a little larger, cook a little slower, hold their shape a little better.
Sure, why not? There are so many variables that affect dry beans, including when they were harvested. There is such a thing as a too dry dry bean, one that's been around overly long or not stored properly. If the Great Northerns are of good quality, go for it.
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