Well, I almost wasn't going to respond, being as you're thanking all the ladies in advance, and some of us are guys.

Are you talking about fresh butterbeans or dried. If dried, there is no fast way, as they have to be soaked before cooking, like any other dry bean. If fresh you can speed up the process.

And, of course, you can substitute butterbeans in any recipe calling for limas.

Creole Butterbeans

2 cups dried butterbeans (or 3 1/2-4 cups fresh)
1 medium onion, chopped
1-2 hot chilies, chopped fine
2-3 cloves garlic, mashed
2 tbls tomatoe paste
salt & pepper to taste
1 tbls butter
1 cup green pepper, chopped
1 stalk celery, choped
1 14-oz can whole tomatoes
1/4 tsp thyme
1 tsp brown sugar

Cook beans until tender, reserving broth.

Heat butter in a large pan. Saute garlic, onion and peppers until onion is golden. Add celery, tomatoes, tomato paste, thyme and sugar. Cook until all veggies are tender, about 15 mintues.

Add drained beans and simmer a few minutes to meld flavors. Add enough of the reserved bean broth to achieve the consistency you desire.

I often dice up some sausage links (your favorite kind), saute them slowly to get all of the fat melted out, and add to the beans about 15 minutes before serving. I usually set out some salsa at the table so everyone can add as much or as little as they like. It really perks up the flavor.

For the beans I just cook them with salt and pepper, maybe a little onion. Sometimes I add a little creole seasoning mix.

You could also use ham instead of sausage. If you're not vegetarian, that is...

BOILED BUTTER BEANS (serves 4-6)
2 cups fresh butter beans
4 cups water
1 tsp salt
1 tsp sugar
2 TBL butter
1/2 cup milk or cream
Pepper to taste

Wash & pick over the beans; cover w/water in a saucepan with lid. Add salt & sugar. Boil for about 10 minutes, then add the butter. Boil slowly until beans are tender, about 45 minutes to 1 hour. If pan becomes too dry, add a little warm water. There should be a little broth left w/the beans. Just efore serving add the milk or cream & season to taste w/pepper; reheat.~~Marion Brown's Southern Cookbook

Never met a butter bean I didn't like :o)