Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Serves 4-6