Those look yummy... they don't have anything to do with pois mange-tout when in the peapod do they? (can't stand the pods).

I love beans and do them in all variety.

Here a broad beans recipe I once made for a BBQ:

Fava puree with caramelized onions.

You need:

1/2 kilo beans - dry or fresh
1-2 cups of soup
juice of one lemon
a big red onion
salt, pepper, a little bit of sugar
olive oil

Cook beans or soak over night if they are dry. Cut onion rings and put them with a little bit of olive oil into a pan until brown. Puree the beans with the soup. Season this with salt, pepper and lemon, mix it again a little bit.

When onions are brown put a little bit sugar over them to caramelize.

Arrange accordingly with some garlic or capers.

Where have you found dried broad beans Armandair?

Mine look oldish, I wonder if I really do have to peel them, they are about 1,5-2cm big, and dark green. I will bite into one of them, let's see how old they are...

Take a picture of them peeled and unpeeled and upload it.

I love broad beans
I grew up on them as my father used to grow them. Many memories of podding endless broad beans!

As an adult in the UK, I bought bags of frozen broad beans - these were a staple in my freezer. You can chuck a handful in with lots of things.
I am guessing some of these recipes (eg. Jamie Oliver ones) refer to frozen broad beans as these cook quickly with no prep and are readily available in the UK.
Here in CH, I have spent a lot of time looking for frozen broad beans, but have rarely come across them.
I found frozen broad beans in Aligro (in Lausanne) once. Otherwise, I get a bag whenever we are in Carrefour in France. The frozen bag says 'Fèves' on it.

Everywhere. Coop has dried green beans, the rest can be bought at Migros or Indian shops.

I have been searching for years for these! Never seen any - fresh or frozen - in my area.
Tinned or dried are so not the same...

As for mangetouts, I'm not a fan of them either as the pods can be chewy, but if you slice them thinly lengthwise and stir-fry or briefly cook in water, they are great!!

From The Cambridge World History of Human Disease: Favism:

Oy, Jews? That's interesting.

I did have a slight quesiness, right after I ate them, but I thought it was more due the box of cherries and white wine I had as dessert, it didn't gel too well with the beans. And I forgot to test them on the rest of the family for allergies, either

But, mein Gott. They are so nice.
So, I did double peel some, since the peel felt a little too rubbery, but then I quit since it would have taken me ages, and there is no harm to leave the peel on. They are really tasty. Especially with pasta, friend bacon and garlic, basil and parmazan. Heaven.

The pic was taken, but will have to attach laters.

They cook really fast. I was worried to leave them in the peel, but they only cooked the last 2-3min with pasta, and still cooked well.

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Your a animalWelcom to the club

Sephardic Jews it said, are you middle Eastern? Or if you have the G6PD genetic deficiency, which I imagine you would know about, since there are other allergies involved.

Nope. I think it was the beans and cherries and wine mix, would make anybody react

Oops my mistake - i was referring to beans and pulse in general.

I guess broad beans are special and only available seasonally or occasionally.

Thanks Armandair.
I thought you might be wrong, but didn't want to suggest it.
Dried Soisson beans make a good soup too.

Thanks for being nice

The market stalls do some great stuff, don't they! The Migros Metropole in Lausanne is selling fresh broad beans at the moment too.