Keep in their paper bag in the fridge until you are ready to cook them. They should keep for at least a week.
Split open the pods to get to the beans inside. No need to soak before cooking.
Put the shelled beans in a pan with just enough cold water to cover. Add chopped garlic, a bay leaf or two, some sage leaves, thyme, rosemary and chilli. Boil for 20-30 mins until you can crush them with a fork. Add a little more water if needed - you want them to be soft, not dry to eat. Just before the end of the cooking time, add a good glug of olive oil. A good accompaniment to lamb, globe artichokes or sausages. Or try them on their own, piled on toast.