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lynx-
been using frozen, defrost in water and then shell them.
Though not used to using frozen veg apart from peas so often forget they are there but they are a good addition to many dishes.
had some last night, left over cooked chorizo from 2 nights ago diced and made a kind of risotto but with orzo. roasted pepper, cherry tomato, courgette, shallots in the oven and sautéed chopped shallot/celery/chorizo/anchovy/fava beans/garlic/tsp tagine paste and then chicken stock and the orzo. reduced it a bit and then added to the veg in the oven to finish cooking the orzo and reduce down.
was pretty good for leftovers and using up stuff in the fridge, I hate binning food so tend to use everything if I can.
Mr_Smyth
Depends what you're doing with them.
I've used these in baghali polo: https://miladbazar.com/products/istanbul-split-broad-beans-900g?
I get that part of the appeal is the actual act of sitting around shelling the fuckers (my friend growing up was the son of some Iranian diplomat so at least once a month we'd be drafted) , but these gave decent results.
I also do a warmed through salad of broad beans, mint, lemon (zest and juice), maybe a bit of feta. Would def only use fresh for that.