The recipe calls for giant beans, because flipping them is easier, and you get more creamy to crusty. Swanson uses beautiful corona beans from Rancho Gordo; I used a bag of dried limas, the only large beans I could find at the unpleasant grocery store nearby; you can use whatever you pull out of your pantry, even smaller cannellini or chickpeas, if that's all you've got -- even canned. Sure, home-cooked beans will keep their integrity and make this the best it can be. But this method is the simplest and most effective way to make canned beans taste better. Adapted slightly from <strong><a href="http://www.101cookbooks.com/archives/panfried-corona-beans-kale-recipe.html">101cookbooks.com</strong></a>.

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