Bring to a boil and cover with a lid. Simmer for 30 minutes. Add the crushed garlic and a dash of salt to the yogurt. I also like to add some fresh chopped mint and a small amount of olive oil. Mix well. After put the beans on your serving platter and pour the yogurt all over the beans.

Here is the best way to cook them: Boil the beans for about 10 minutes in lightly salted water. They should be quite tender inside their coats. Now they are ready to be peeled. Drain and let them cool under running water first. Two pounds of pods yield about 2 to 2 and half cups of beans. Discard the peel. They taste a bit like fresh lima beans.

Then there are the dried fava beans which are available year round at Chinese, Greek and Middle Eastern stores. They come without their pods, of course but you can get them with or without their skins. They taste somewhat like chestnuts after they have been cooked. I boil them for 2 minutes and then let them sitin hot water for 1 hour. Then boil them for for another 30 45 minutes or until they are just tender. The beans can be put in salads or or pureed and put into scrambled eggs.