We totally made Heidi's giant crusty and creamy white beans out of Super Natural Cooking. I used the bag of gigantic lima beans I'd been saving for fassoulia. Oh well; I don't care. In conclusion, MAKE THESE.

The beans turned out a little more creamy than crusty, but that's ok. Panfrying the beans definitely gives them much more interesting flavor, even if you stir them too much and shift the texture.

This is the closest I've come to actually following a recipe to the letter in ages. We even used the correct specified greens: rainbow chard. Oh chard, I love you. In the future, I'd use way more chard. You can see that the bean proportion's a little too high. Chard is a green; it shrinks.

Actually, I think I'd double the entire recipe so I could eat it over and over for days on end. If only there had been enough leftovers to fry into little crusty/creamy white bean and greens cakes! That story.