I have often heard of both of these types of beans, but they aren't terribly easy to come by even in the Bay Area. I ran across a good selection of beans over the weekend and bought some of each. Now the fun part - cooking them. Believe it or not, Epiciurious does not have any recipes utilizing Flageolet beans and only a few using Borlotti beans. I know Borlotti beans can be used in Minestrone and other such soups. Any suggestions for either of these? I love all cuisines. Meatless would be preferable, but I can always adapt. Thank you!