WTF can I do with tinned flageolet beans?

[ginghamgiraffe]

I am moving all my tins into a new cupboard and have unearthed LOADS (maybe a dozen?) of tins of flageolet beans.

We're generally bean fans though we're not veggie - we mostly eat cannelini and butter beans though, so dunno how we ended up with so many tins. I can't remember a single recipe or dish where we've needed them. Do tins breed in the dark?!

A quick google has shown a nice looking slow cooked lamb casserole thing (which will have to wait for another time as DH has gone to supermarket and it wasn't on the list) but wondering how else people use them?

TIA

I use any type of bean in sort of make it up as you go along curries. With a garam masala base, potatoes, carrots, tomatoes, stock and maybe some spinach added at the end.

I'd use a few of them in a tomatoey mediterranian stew:

2 onions finely diced and cook over a low heat in olive oil, then add 3 tins of drained beans (so about 700g cooked beans) and turn up the heat to get some colour on it all. Add minced garlic and some smoked paprika, and then pour in 2 tins of tomatoes, 2 tsp of dried mixed herbs and some stock. Simmer for a bit and then season to taste and serve by itself or with some bread, maybe some greens.

Could use them in a pasta bean salad, or other salad with chick peas, tinned/cooked kidney beans. Also, you could add them to a chilli.

Flageolets and lamb is a classic combination. As well as cooking the beans with the lamb in a casserole (Rick Stein does a really delicious one with rose wine), you can serve them as a side dish with roast lamb or seared lamb cutlets.

Save them for the Harvest Festival. Old folks LOVE tinned Flagolet beans

Mash them up with onion, herbs, etc and make vege sausages.

They are also delicious drained and dressed with a little olive oil and balsamic vinegar.

use them up in sausage casserole - brown sausages, stick in a dish in the oven with a couple of tins of choppped tomatoes, flageolet beans, mixed herbs and a bit of stock. Jobs a good'un.

oooh all fab, thank you.

I do a salad with FG beans, cubed feta, red onion, tomatoes & grilled red peppers (often from a jar) on a bed of spinach leaves. Make a dressing with lemon juice, honey, olive oil & a litte garlic and drizzle over.

I make a dip with ANY beans, like houmous You just drain them and soak if in salty brine then put in a bowl with garlic ,onion to taste and water, lemon juice and olive oil,spices you like and liquidise! Simple.