Olive oil braised beans with lemon and tomato (zeytinyağli bakla)

"Spring in the Turkish world means produce so perfect at the start of the season that it doesn’t need peeling or podding … in this case, the whole broad bean pod is cooked slowly with lemon, tomato and olive oil to create a meltingly delicious vegetarian masterpiece. Chef Ibrahim Kasif (Stanbuli) says he learnt many of his techniques and classic recipes from his beloved grandparents with whom he spent much time as he was growing up." Maeve O'Meara, Food Safari Earth