I am lucky enough to live in an area with a high ethnic population and so my local market sells a lot of produce to cater for them. This morning I was talking to a stallholder who had some very fresh looking broad beans. He mentioned that the French don't go in for them much but that they figure prominently in many North African and Mediterranean dishes. He told me that the young ones can just be cut into pieces, PODS and all! And added to meat or chicken stews! I was very surprised at this, as the broad bean pods always seem to me to be, well, furry for a start, and rather tough.
Has anyone eaten them this way? Mine are not ready yet but I am tempted to try that when they are!