Creamed butter beans
Instructions:
- Thoroughly rinse and drain the beans in several changes of water until the water stays clear, discarding any bits of leaves, hulls, or vine. Place the beans in a large, heavy saucepan and cover with cold water to a depth of 1 inch. Add 1⁄2 teaspoon kosher salt per cup of water. Bring to a boil and skim off the foam. (You might need to skim once or twice more during cooking. The foam comes from the natural sugars and proteins in the beans.) Reduce the heat and simmer gently until the beans are tender but not mushy or breaking apart, 15 to 30 minutes, depending on their freshness.
- Remove from the heat and taste one of the beans. If needed, stir in more salt. Set the beans aside for at least 15 minutes to give them time to absorb the salt. Drain and return the beans to the pan.
- Add the creme fraiche and stir until it melts, enrobing the beans and creating a wonderful sauce. Generously season the beans with lots of black pepper and more salt, if needed. Stir in the thyme and serve warm.