For "beans ‘n cornbread", I like pintos or navy beans.
Since I was a kid, I have loved lima beans with lots of butter.
I can do great things with fresh fava beans these days, and I love them.
The very pretty and extremely talented lleechef always mentions my simple way of cooking "Bushie’s Beans", but I once asked her how to cook authentic Boston Beans. Here’s what she sent, and I’ve never eaten any that come close to these wonderful things. [:p][:p][:o)] In her words:
For the beans, soak about a pound of white pea beans the night before. In a heavy pot put some chopped salt pork and a chopped onion. Add the beans on top. Add about 1 C molasses, 1/2 C brown sugar, about 2T vinegar, 2t dry mustard and some black pepper. Stir it all together. Cover with water, cover the pot and put on low to cook. Check the water level from time to time and keep adding so the beans are covered. Takes about 10-12 hours to cook. The last 2 hours uncover the pot. The beans on top should look "crusty" and the ones underneath creamy.