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Pod, spread them out on baking trays with baking paper and dry them in a v low oven, as low as it will go, for 6 hours. Wedge the door open a bit with the handle of a wooden spoon—the fan action and gentle warming is what you want. When dry, toss in a tiny bit of oil & roast for ~15 mins at 180, toss in salt & seasoning. I just made all of that up, but I reckon it’d work. Shichimi togarashi would probably work well, or dukkah might be more “traditional”. [edit] On reflection, that is in no way raw, but neither is a dry-roasted peanut!
aglet
@Light_EDDed
Picked my first crop of broadbeans. Super happy. I think I’ll grow these again next year.
The thing is I think I want to season them and eat them raw. I bit like a dry roasted peanut.
Any idea how the fudge I do that???