Prettiest when raw, these swirly colored pink and white beans are a satisfying bite-size. I bought a large handful at a market stand the other day, and Jack helped me shell them yesterday afternoon.
My idea was to mix up a nice cold bean and grain salad. In some chicken stock, I simmered the beans until al dente, not mushy, and in another pot simmered a friendly blend of whole grains: farro, brown rice, orzo, and some others. When these were done, I tossed them together with minced fresh herbs, cherry tomatoes and red pepper. Whatever you have on hand would be good. For lunch today, I dressed it with vinaigrette, and put a big spoonful of it on top of a mache and treviso salad.