These are broad beans (Fasoulia Arida). I wrote about those earlier (Read Fasoulia Arida).
The ones I made were from dried beans.
Those ones are fresh and in season in Lebanon.
They are green, soft and way tastier than the dry ones.
Cooked as a stew with tomatoes, meat and tomato sauce; it is one of my favourite meals.
Eaten along rice with vermicelli.
I personally like squeezing lemon juice on top and eating it with home made pickles and/or olives.
I very much enjoyed this meal and looking forward to leftovers.