To blanche the beans: Prepare a large bowl of ice water and set aside. Bring 2 quarts water to a rolling boil, and add the beans. Cook 2 minutes until beans turn bright green and then immediately transfer the beans to the ice water, being sure all the beans are submerged.
In a large skillet, over medium heat, melt 2 tablespoons butter. Add green beans and cook until crisp-tender.
Add molasses, honey, Worcestershire Sauce, salt and pepper; stir until beans are glazed.