Mash the beans with a clove of garlic, and add a tablespoon each of lemon juice and olive oil. Use this mixture as a dip or spread. For a hearty salad, toss it with a 425g can of drained tuna, sliced avocado, red onion, halved cherry tomatoes, and cooked green beans. Drizzle with a blend of egg-based mayonnaise and lemon juice. To make a Tuscan-style pasta sauce, cook 1/2 cup diced bacon with a diced zucchini, then stir in a 500g jar of tomato-based pasta sauce and beans. Heat through and serve over pasta.