My Mum LOVES broad beans - used to cook them at least three times a
week when I was a kid.... consequently I detest them.
However, I do know that for best results, and a more succulent and
tender bean, you should double peel them. Fiddly business, but well
worth the effort.
Double peeled beans are an altogether different bean from just the
shucked beans.
Gently simmer the beans once shucked from shell and allow to cook until
tender. Drain and then 'peel' the bean, or for smaller beans, just
squeeze gently to remove bean from outer skin.
Broad beans taste great when accompanied by bacon, proscuito, or ham,
as well as liberal dash of extra virgin olive oil & parmegiano!

LadyJane
--
"Never trust a skinny cook!"