A friend gave us half a pound of baby broad beans in the pod. None of them were bigger than my little finger but some still needed stringing, in fact a couple were probably past the 'cook-in-the-pod' stage but it was the first time I'd tried them like this so I wasn't going to waste them.
The friend said that she cooked hers in the same way that her mother did, just lightly boiled like any other green bean but I hunted through the internet and found a couple of standard treatments; first, dipped in a light batter and deep fried or stewed with garlic and lemon juice.
I reserved a dozen of the smallest beans for the first method and prepared the rest for the second. First mistake; I prepped them far too early and all the cut edges had started to oxidise causing them to go black, I don't suppose it makes much difference to the flavour but may effect the overall look of the dish, I say 'may' as my second mistake overcame that particular problem.
I adapted Anthony Worrall Thompson's recipe from the BBC website but, apart from rather more onions, couldn't detect much difference from any other similar recipe knocking around the net; I suspect it's a fairly standard Middle-Eastern treatment.
Broad Beans with Dill
By Antony Worrall Thompson