specific dried beans for specific recipes?
I've been trying to expand my bean horizons a bit, so I got the SSE eating bean sampler. In trying to figure out how to use them, I did a fair amount of searching for recipes that called for the specific varieties I received, and mostly came up short. Finally I ended up cooking up three different types for a big batch of chili. Pinto was just a bean, October was marvelously creamy-textured, and Dutch Brown was firm and somewhat nutty. So there are obviously some differences to account for here.
Do you find yourself preferring specific varieties of dried beans for specific recipes, or specific types of recipes? Or do you just find a few favorite beans and end up using them in a number of different applications?