From Matt Lee and Ted Lee, Charleston, South Carolina
6 cups water
1 tablespoon plus 1 teaspoon kosher salt, divided, plus more to taste
3 cups fresh or frozen butterbeans
3 cups fresh or frozen crowder peas
4 tablespoons butter, cut into cubes
2-3 fresh bay leaves
Freshly ground black pepper
In a medium saucepan, bring water and 1 tablespoon salt to a boil over high heat. Add butterbeans and crowders and let cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain in a colander, and shake the colander several times to shed as much water from the beans as possible.
Heat butter, a couple pinches salt, and bay leaves in a small saucepan over medium heat, moving cubes of butter around with a wooden spoon until they're virtually all melted and the white curdsy solids have settled out. Turn off the heat and skim off the most obvious clumps of the solids and the bay leaves with a soup spoon.
Transfer butterbeans and crowders to a bowl. Drizzle bay butter over top and toss to coat evenly.