A very simple broad bean (fava bean) dish, which uses the youngest and freshest of beans – ideally those you grow yourself. If the beans are a little older, the internal skin is too tough, and you won’t be able to use the pods. I have to admit that until now I have always discarded the pods of broad beans, wasting four-fifths of the vegetable. But if you pluck your own pods from the garden, both pods and beans are deliciously edible.
Eat the beans by themselves with bread, or as a side dish for meat, game or pork. In the extreme you can also use frozen beans (but no pods, and you might have to take off the outer grey-green skin).