Broad beans or "fèves de paques"

I would usually have these on Passover, either as a side dish for fish or made into soup, whichever way they were served up, I always enjoyed them. I started making them in the past couple of years on Shabbat to serve up with my fish instead of hummus à la marocaine (chick-peas), we love it. I don't make them often so as not to get sick of it or take away the charm on the holiday, but once in  a while, it'll be on my table. Here's what you'll need:

1 package of kosher broad beans (feves de marais)
1/2 head of garlic

1 tsp paprika

1 dried red pepper

salt

2 tbsp vegetable or canola oil

water to cover.

In a pot add the beans and the spices then add water to almost cover them then bring to a boil and reduce to a minimum and cook covered for 35 to 40 minutes, then remove cover and cook till they have changed from a greenish color to a deep brown and most of the water has cooked out. The secret to these beans is to not touch them while cooking, do not stir them, just swirl the pot if you need to mix them a bit. This is a very simple side dish and you will love it, enjoy!