I blanched the beans, which transformed them from marbled pearls to bruised ovals.
When I tasted them at the halfway mark [about 20 mins total in salted boiling water] they had a very lima essence about them which inspired me to stray from the suggestion on this link, and keep it even homier with organic butter, sea salt and pepper.
They were totally delicious: simple, fresh and good, as in I felt like I was eating good food. I would definitely make them again, maybe as part of a fresh veggie soup. They seem like they would stand up to some long cooking times.