This year I really discovered feves, not sure why I didn’t notice them before. The Provençaux eat them raw (especially early in the season when they are small and tender). I prefer them boiled quickly in hot water and then peeled to add to pasta or a salad. . I also love this Barbouillade of beans and artichoke hearts: from: La Cuisinère Provençal, a 19th century cookbook of Provencal recipes by J.B. Reboul.