Sunday afternoons around here are often devoted to bean cooking. We try to vary the beans: pintos, black beans, kidneys, limas, or blackeyed peas. I think my favorite are white beans, in any shape or form: cannellini, giant lima, Great Northern or small flageolet beans.
Yesterday we cooked Great Northern beans, which are very similar to cannellini or white kidney beans. When the beans were almost done, I scooped a couple cups out and made this: Mashed White Beans with Spinach and Olives. It was wonderful, made exactly as the recipe describes (albiet with beans cooked from dried rather than canned).
With the rest of the beans, I drew inspiration from the previous night's dish, but added some sliced seitan sausage I'd made a few days ago. (From this recipe, with spices of my choosing.) I also left out the spinach and olives, and served the beans with spaghetti, thus creating a seitan Pasta e Fagioli.
I would recommend using dried beans rather than canned, since you just don't get the flavor and the creaminess in canned beans that you do when you cook them from dried. I also have been breaking my dried beans rule and adding salt before cooking, which results in perfectly cooked beans. Who knew.