The small white beans are Haricot beans, the smaller the size the more prized they are. If they are small (and freshly dried) I know local cooks don't bother to soak them, but I do. you do need to boil them - after soaking overnight or in hot water for an hour or two; whilst doing that saute some sliced onions in olive oil till softened and golden, not browned, add some puree, tomatoe puree ok, red pepper Biber salcisi better, especially the type from the east that can be kept in a jar in the cupboard and never goes off. Add some garlic and cubed carrots, some water, seasoning the cooked beans and simmer until the carrots are cooked. If you want to add more flavour slice up some sucuk sausage and add during the last few minutes of cooking so they get hot, serve with rice and salad - yummy!
The barbunya or pink spotty beans can be cooked in a similar way without the sucuk sausage and you can add cubed potatoes as well as the carrot and they are served hot or cold with some chopped parsley on the top, they lose their spots unless you cook the fresh ones and generally look brown when cooked.