Wash beans and pat dry. Place on cooking tray. Lightly brush with olive oil and add salt to taste.
Broil on high, being careful to watch as they blacken and steam the inner beans.
Remove, rotate and turn as necessary to have even steaming and blackening.
Place on plate and garnish with dill and chile pepper flakes.
The beans easily remove from the skins. Like when peeling the fava bean, you can easily open. The pods were tender and tasty! Add 1/4 lemon zest if desired.