Here is a quick delicious Lebanese broadbean recipe Saide found:
This is courtesy of Ottolenghi and all those marvellous Lebanese women who cook for their families. I guess Ottolenghi was the first to write and publish it in London.
Fresh broadbeans, about 600gm shelled for 4 people, leafy coriander or if not available I used coriander seeds or caraway seeds, some garlic is optional, paprika, cinnamon, about one teaspoon of each plus 200mls of water. Juice of half a lemon. Salt and pepper to taste. Put all (except coriander leaves and lemon juice) in a pot and bring to the boil then simmer for about 25 minutes until the liquid is reduced and slightly thickened. I save the coriander leaves until the last minute to stir through and add the lemon juice, salt and pepper at the same time. The dish will take longer to cook if the broadbeans are large and dry (may benefit from soaking overnight), but if fresh and small to medium then the half hour cooking is fine. The recipe suggests keeping the skins on the beans as they add some firmness and assist the beans in keeping their shape. This dish can be served cold as a salad, or hot as a vegetable or main dish. It also pairs well with pasta and keeps fresh in the fridge as a leftover.