My responses mirror @DiggingDogFarm's: I love them, but mostly try to avoid eating starches, so bean-eating is a special occasion. For that reason, on the rare occasions that I cook pulses, they tend to be the main event rather than a side dish.
As for dish recommendations, it's hard to beat Martin's suggestion of cassoulet... but since I'm a Southerner, I'll plug for Hoppin' John. Sean Brock's recipe is great (and includes a tasty, blended-bean gravy sauce). Field peas and Carolina Gold rice from Anson Mills are a must.
And, as if it needs to be said, I'm a huge fan of Rancho Gordo products. They sell some beautiful, beautiful varieties.
