Hello guys - first post on eg, after quite some lurking. This week, I made my first baked beans. I am from Germany, so all I ever had was the canned stuff. I decided that I'd go the whole way, cured my own salt pork (and lived to tell the tale) and made something along the lines of classic Boston baked beans - sweetened with molasses, some mustard powder, pork. Perfect autumn dish, I have to say. However, one question remains, regarding the kind of beans to use. Navy beans are not available here - at least not under that name - so I used some cannellini. To my palate, unaccustomed to proper baked beans as it is, this worked well. If anyone has a suggestion to improve the bean selection with another variety more likely to be available in Europe, though, I'd appreciate the input. Sure gonna make that dish more often. Thanks, all! GM.