This is a very simple recipe and one of the most famous in Catalan cookery. It is typical of spring when there are tender baby broad beans in all the vegetable gardens. These Catalan-style baby broad beans are always better if they’re freshly picked, shelled and cooked. This is why sometimes a whole day is spent engaged in these tasks before eating them the next day. Some people add a little mature wine and aniseed liqueur, a pork rib, some bufa (a type of cured meat) or one of the typical cured meats of La Garrotxa such as piumoc or sac d’ossos. You can also add a few peas.