1 Shell beans (freshly shelled), quantity as needed
1 Water, enough to just cover beans
1 Salt, to taste
1 Unsalted butter, to taste
Instructions
1. Wash the shelled beans thoroughly under cold running water, discarding any that are discolored or shriveled.
2. Place the beans in a heavy saucepan and add just enough cold water to cover them — the goal is to use a sufficiently small quantity of water so that little or none remains to be drained off when cooking is complete.
3. Bring the water to a boil over medium-high heat, then reduce to a steady simmer. Cook uncovered for 30 to 60 minutes, checking every 10 minutes after the 30-minute mark. The beans are done when they are completely tender throughout, with no chalky or starchy center when pressed between two fingers or tasted.
4. During the final 30 minutes of cooking, add salt to taste. Continue simmering until the beans are fully tender and most of the liquid has been absorbed — 30 to 60 additional minutes (total cook time 60 to 90 minutes). If the liquid runs low before the beans are tender, add small amounts of boiling water to prevent scorching.
5. When the beans are cooked and little liquid remains, remove from heat. Add butter and additional salt to taste, stirring gently to coat. Serve immediately.
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