[rowlandwells]

I was talking to lady friend  of ours the other day and it came up in the conversation about what what veg we where growing this year I said we where growing some broad beans in the greenhouse in pots ready to plant out

she said she had some broad beans at a restaurant and they where peeled  or in other words had there skins removed she asked if we peeled or broad beans I replied definitely not she said well broad beans are  like eating leather I said that depends on the variety and if you pick them young I told here we always grow a green broad bean because we find them better than the grey varieties when cooked that's only my opinion

and they don't need peeling she said she was going to get her hubby to grow a few so I told her the variety we where growing so its going to be interesting to see if she likes broad beans with there skins on

[Growster...]

I rather like the skins on broad beans, as they make for an interesting texture, but my MIL used to peel hers, and Mrs Growster won't have them if they've been frozen!

I grow 'The Sutton' as they don't get too tall, and we pick them when they're about half their 'finished' size!

And I freeze the 'spares' just for yours truly!

[Subversive_plot]

They aren't commonly eaten here, because we don't have good conditions to grow them.

I ate them occasionally as a child (in Indiana).

[lettice]

Have always grown broad beans and love them fresh and also freeze a load for having through the year. They freeze well, if you pick them young.
In fact its best to pick them young, have seen some pick late and they are not at their best.
All our family love them.
Also its a great early crop to start the season with and so easy to grow.

Skins stay on. Hate when those daft tv chefs remove the skins, that is where a lot of the flavour is in my view.

[Growster...]

They aren't commonly eaten here, because we don't have good conditions to grow them.

I ate them occasionally as a child (in Indiana).

Except with a 'Good Chianti', SubP..;0)

[Subversive_plot]

They aren't commonly eaten here, because we don't have good conditions to grow them.

I ate them occasionally as a child (in Indiana).

Except with a 'Good Chianti', SubP..;0)

It's the main course that's the 'killer' though 

[Aidy]

I Lurrrvveeeeee BB's and grown Suttons, however I always peel them

[Rob the rake]

Definitely skins-on for me! Masterpiece green longpod for preference.

[John]

My favourite veg. Karmazyn are lovely. Peeling is for fancy southern softies, not real men!

[JacsH]

We do! Masterpiece Green Longpod, Suttons and Red Epicure this year plus Scorpio as a trial. Peel them? Waste of time, I certainly have better things to do, and waste of produce as long as they're picked reasonably young. If older then cook and puree to use as a dip. I sow them in pots in the greenhouse and plant out late April/early May as our peaty soil is usually far too wet to sow outside earlier.

[Yorkie]

My favourite veg. Karmazyn are lovely. Peeling is for fancy southern softies, not real men!

I'm growing Karmazyn again this year, following a recommendation on here last year.

Who are you calling a southern softie  I've been 'oop north for at least 30 years now (althought I might ignore the gender reference)  

[rowlandwells]

yes definitely masterpiece green long pod lovely grub

[garrarufa]

I love the skins on broad beans. Great texture in a hearty thick stew... particularly the day after. I always grow broad beans and stagger two sets so I can alternate between the young pods that my wife loves, and the thicker pods that I like.

The only problem I have is my love of growing and drying bush beans, which everyone else tells me is a waste of my time/energy, cost/balance ratio etc... They are most certainly correct on all points except one: It is not a "waste" if the whole process is one that I utterly enjoy. Good year or bad year, I just love the aesthetic of the bushy little devils all in their rows, the attacks they may endure, the late season joy of watching the pods bulge and go brown, the rush of checking the weather and deciding when to pull them, the process of hanging them for drying, the rattle of the beans (like a toy to a child) almost ready to shell, the shelling process, the final make sure drying process, the gathering and tipping into jars process, the simple joy of seeing those dried home grown beans in that cupboard on the end every time you open it. The cooking... okay, I'll stop.

Back to the question: Who eats broad beans?
I do.
Why?
Because they're lovely to eat, and I have other people to consider. 

Honestly, I think I could survive on dried beans, chilies and bacon alone. Although I would dearly miss Marmite and those crisp things that look like little fishes and chips. Oh, and whole fresh shrimp in a little paper bag whenever I visit Whitby. 

[Snowboar]

I find the best way to eat them is with some liver and a nice Chianti

[mumofstig]

 I don't grow them because I don't like the taste