We have a positive glut of broad beans (fava beans, for our US chums) at the moment. You could eat them with human liver and a nice Chianti, or you could follow Roz’s suggestion and eat them Mediterranean-style. This works best for young and tender beans – as they get older they get tougher.
Keep the beans in their pods and slice them into good size-chunks. Steam them gently for about five minutes (or microwave them if you don’t have a steamer – it works equally well) until they are soft.
Stir in garlic (garlic puree, in our case) and a little lemon juice, and some black pepper if you have it to hand.
Serve immediately as a side – we had them with a quinoa and tomato bake but they would probably also go very nicely with grilled chicken or fish.
This makes good and tasty use of the pods that would otherwise be composted. Try it!