The September issue of Bon Appétit has a recipe for Lima Beans with
Red Wine Vinaigrette on the page following a recipe for Slow-Roasted
Glazed Pork Shoulder. My goodness, they look good together!

I'm braising a boneless chuck roast in red wine today, and have fast
soaked some small white (aka: Navy) beans. This is the point where I
need some advice about what track to take. I've never served white
beans of any sort with beef, unless (maybe) they were Boston Baked.
I'm thinking that if I cooked them in vegetable broth (Swanson's
Flavor Boost was a good buy), they would be good plain as a side
dish... but I've also got that vinaigrette lurking in the back of my
head. I have some crumbled, herbed feta purchased from Trader Joe's
that I could mix in if I went the vinaigrette route.... I could add
tomato and fresh basil too. It's just that I'm not sure how a bean
salad with Mediterranean flavors would go with beef braised in red
wine.

Should I forget it and go with something I know would work, like
mashed potatoes? I need advice and alternative ideas if you don't
think they would work together in any form. TIA

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Food is an important part of a balanced diet.