Drying and shelling of beans?

I try to pick broad beans very young (little finger size) so that I can eat the pods as well. A little later and the pods are tough but the beans inside are still green and don't have skins. After that, its a double podding process.

Not for me, I like the beans in the skins with butter and vinegar on!  I was just wondering whether the skin would be prevalent after drying youngish beans?