Fascinated to get hold of some field/broad/fava beans finally after many years. I love fresh broad beans and wanted to replicate the delicious Egyptian dish ful mesdames. It's earthy and with slightly tough skins, but distinctly broad bean. A recipe booklet is included.
My only gripe is that they took a long time to cook despite presoaking, and represoaking in hot water....a whole hour and then some. Ok in vintage Rose Eliot books long cooking times were de rigeur, but in this faster better distributed world I've been cooking up chickpeas in ten minutes. Bemused