Put the rice, 2 cups water, and 1/2 teaspoon of the salt into a medium saucepan and set the pan over high heat.

Bring the water to a full boil.

Cover the saucepan, turn the heat to low, and cook the rice for 15 to 18 minutes, until the water is absorbed and the rice is tender.

Take the saucepan off the heat and let the rice sit, still covered, for 5 minutes.

While the rice cooks, put the coleslaw mix into a large bowl.

Add the apple cider vinegar, 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper to the bowl. Toss well until the slaw is evenly coated.

Let the slaw stand at room temperature while you make the beans so it softens slightly but still stays crisp.

Set a large skillet over medium heat and add the remaining 1 tablespoon olive oil.

Add the chopped onion and the sliced scallion whites to the skillet. Cook for 4 to 5 minutes, stirring often, until the onion is soft and lightly golden at the edges.

Add the drained butter beans to the skillet. Stir gently for about 2 minutes, until the beans are hot.

Pour the barbecue sauce and 1/4 cup water into the skillet. Stir carefully so the beans stay mostly whole.

Cook the beans for 3 to 4 minutes, stirring now and then, until the sauce is bubbling and thick enough to coat the beans.