Categories: Beans (Round), Side Dish

Ingredients

• 6 cups water, preferably spring water
• 1 onion, quartered
• 1 bay leaf
• 4 fresh thyme sprigs (plus a scattering of leaves for garnish)
• 4 savory, sprigs (plus a scattering of leaves for garnish)
• kosher salt
• 1 lb small green butter beans, picked over and rinsed
• 2 tablespoons fruity extra virgin olive oil, melted (or bacon fat or unsalted butter)
• fresh crack black pepper

Directions

1. Combine the water, onion, herbs, and salt in a medium saucepan; bring to a boil.

2. Decrease heat to a simmer and cook gently for 15 minutes.

3. Add in beans; adjust the heat to maintain a simmer, and cook until the beans are just tender, 15-20 minutes.

4. Taste for seasoning, and add salt if necessary.

5. Remove the pan from heat and let the beans rest in their liquid for 10 minutes.

6. Serve sprinkled with herbs and drizzled with olive oil; finish with cracked black pepper.

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