This nibble-on is as simple as can be.
I took advantage that we got some fresh broad beans, but it can also be done with dried broad beans.If using dried broad beans, you would need to soak them overnight and cook for about 30 minutes in a pressure cooker (or 60-75 minutes boiling in a pot). Fresh broad beans don’t need more than about 20 minutes boiling without a pressure cooker, give or take 5 minutes.
We used to love these as children, although we more often ate boiled fresh black eyed peas called loobia (لوبية).
The idea is similar to lablabi: the beans are boiled in salted water and are either consumed as nibble-ons or together with the broth as a simple soup.
1kg fresh broad beans
3 tsp salt
Put the broad beans in a pot and cover with water.
Add the salt and bring to a boil.
Boil for 20-2 minutes.
Pop out of their case and enjoy while still warm.
You can also remove the beans from their pods and serve lablabi-style with some of the broth.