Mats:

Water
Butter beans
Yellow bell pepper
Pointed cabbage
Heavy Cream (btw when I say heavy cream it is pure, organic, and not
ultra pasteurized, and no, Im not leftwing, I just like quality)
Oil/butter

Procedu

Soak the butter beans over night. (btw my butter beans are dried, not
canned)
Boil them 45 mins-1h.
Meanwhile (in the bat cave) slice your beloved pointed cabbage.
And the pretty yellow bell peppers... extra fine...

Heat your oil/butter in teh deep sautee pan with lid (or alu foil).
Add the cabbage...

When it is starting to take color, add water, not too much.. put on
the lid...
Now the beans are close to tender... check it please..

When the the water is almost gone, strain the water from the beans,
pour them into the cabbage along with the yellow bell pepper. Lid!
F**k! The cream, too.

Where were I? oh yeah, after 5-10 mins it is done, use that time to
fry your steak, chicken breast, pork chop, redfish fillet or whatever,
and enjoy