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.
The Roving Locavore 
I found the pink and white swirly beans at Russo’s, in Watertown, yesterday and cooked them up with fava beans and the other ingredients you suggested. It was great with chicken roasted with figs. Thanks for your ideas.