- 2 pounds butterbeans, fresh in the shell, or one 10-ounce package, frozen
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 teaspoon coarse ground pepper
Shell the beans and wash thoroughly. Put 2 cups water and the salt in a medium saucepan and add the beans. Cook the beans until tender, about 30 minutes. Drain the liquid and add the butter. Sprinkle lightly with the black pepper before serving.