Shell the beans.
Then put them in a sauté pan with 4 cups of water water.
Salt lightly and simmer gently until the beans are tender, about 30 minutes or possibly longer, depending on the maturity of the beans.
Should they absorb all the water, add more as needed, including enough to leave some broth.
When the beans are done, set them aside with their cooking liquid until ready to use.
For some recipes they may stay in the broth, others they will need to be drained.