This wonderful farmer made a gift of several of these long, fat pods, suggesting we try them for supper. He mimed that we should saute them in a little butter and garlic and salt, once shelled, until the skins pop open. Then simply slide the bean out of their skins and into our mouths. Sounds simple enough. And it was. And it was heavenly!
This morning, I read a blog post here that asks if Fava beans are "worth the work"?
The author speaks about picking, shelling, and blanching and shelling again before they are ready to eat, and while it is true that you do need to get through both shells, it needn't be a bother. And you can feed the broad bean pods to your chickens, pigs, rabbits or put them in the compost.