Has anyone compared these 3 beans, cooked?Any final preference? I guess 'best' for me would be creamier and more flavorful/ meatier. i have not cooked tarbais but i have preferred Great Northern over cannelini when i've compared them. I generally prepare white beans as a side dish, as a spread, or in cassoulet/stews. I am willing to splurge when taste warrants it (i.e. anson mills grits over others) and I have experimented a bit with heritage beans (rancho gordo) but often my best intentions turn into beans that hang out way too long to be fairly judged when cooked. thanks much.