Even though beans are small, there are a lot of different kinds on the market. To see this, go to the grocery store and look in the canned goods section. Knowing all the different types of beans and how to use them can be overwhelming. Some types of beans, like chickpeas and garbanzo beans, are the same thing but have different names. Other types of beans only look alike but come from a different plant. Lima beans and edamame are two kinds of legumes that fall into the latter category. Advertisement.
Lima beans can be light green in color, which makes them appear similar to edamame. However, lima beans and edamame are not the same. You can tell these beans come from different places around the world because they taste and feel different. Understanding these differences can help you get the most out of both types of beans.
Edamame have exploded in popularity in recent years. These bright green soybean pods are now a staple appetizer at sushi restaurants and a regular addition to salads and stir-fries. But some people are confused about exactly what edamame are and how they differ from other types of beans. Specifically, many wonder: is edamame just another name for lima beans?
While edamame and lima beans may look similar at first glance, they are quite distinct vegetables with unique flavors, textures, nutritional profiles and culinary uses. Read on to learn the key differences between edamame and lima beans and understand why they can’t be used interchangeably in recipes.
Edamame 101
Edamame are immature soybeans harvested while the beans are still green and soft. The name “edamame” comes from the Japanese words for “stem” (eda) and “bean” (mame). They have a sweet, delicate flavor compared to mature soybeans.
In Asia, edamame are typically boiled or steamed in the pod and salted before eating. The pods are discarded and only the soft inner beans are consumed. Popular as a snack or appetizer, edamame are also added to stir-fries, salads, noodle dishes and more.
Fun fact: Edamame are also considered a “complete protein” since they contain all essential amino acids.
Lima Bean Basics
Lima beans, also called butter beans, are a variety of the legume species Phaseolus lunatus. They originated in Peru and are a larger bean with a flat and oval shape. When cooked, lima beans have a creamy, starchy texture and mild, nutty flavor.
Common in Latin American and Southern U.S. cuisine, lima beans are used in succotash, soups, casseroles and bean spreads. Unlike edamame, both the outer pod and inner bean are eaten.
Key Differences Between Edamame and Lima Beans
While both edamame and lima beans are nutrient-packed legumes, they have distinct characteristics:
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Plant Type – Edamame are soybeans, while lima beans are a separate legume species
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Flavor – Edamame have a sweeter more delicate taste. Lima beans are nutty and buttery.
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Texture – Edamame are firm and crisp. Lima beans are mealy and creamy when cooked.
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Color – Edamame pods and beans are bright green. Lima bean colors range from white to pale green.
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Uses – Edamame are typically eaten as a snack or side dish, Lima beans are common additions to prepared dishes
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Nutrition – Edamame is higher in protein and fiber. Lima beans contain more iron and magnesium.
Can You Substitute Lima Beans for Edamame?
Due to the differences in texture and flavor, lima beans are generally not the best substitute for edamame. Lima beans tend to be starchier and have a milder taste. Using them in place of edamame would noticeably change the finished dish.
However, in some instances, swapping lima beans may work:
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In stir-fries or rice bowls, the flavors of other ingredients can mask lima beans’ mildness.
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Pureed into dips or spreads, lima beans mimic edamame’s creamy texture.
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Adding seasoning like soy sauce, garlic and ginger can help boost the flavor of lima beans.
If substituting, pay attention to cooking times, as lima beans usually take longer than edamame to become tender. And consider that the dish may turn out slightly different than the original recipe intends.
Simple Ways to Enjoy Both Beans
Rather than viewing them as interchangeable, it’s better to appreciate edamame and lima beans for their unique merits. Here are easy recipe ideas to savor each type of bean:
Edamame
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Chilled edamame pods sprinkled with sea salt make a satisfying snack.
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Add shelled edamame to your favorite fried rice or noodle bowl.
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Blend edamame into a creamy, protein-packed dip or hummus.
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Toss whole pods into soups and stews right before serving.
Lima Beans
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Mix lima beans with corn, tomatoes and herbs for a fresh succotash salad.
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Make comforting lima bean soup garnished with croutons or bacon.
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Mash cooked lima beans with garlic and olive oil for a rich spread.
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Add lima beans to hearty bean and vegetable chili.
So while they may seem deceptively alike at first, edamame and lima beans are their own distinct ingredients. Next time a recipe calls for those bright green soybean pods, don’t make the mistake of grabbing butter beans instead!
Frequently Asked Questions
Are edamame and lima beans related?
No. Edamame are soybeans while lima beans are a separate type of legume. They belong to different plant species.
Can you use frozen lima beans instead of edamame?
Frozen lima beans won’t mimic the same texture and flavor as edamame. It’s best to use them as separate ingredients.
Do edamame and lima beans have the same nutrition?
Not exactly. Edamame is higher in protein and fiber while lima beans contain more magnesium and iron. Both provide benefits.
What’s the difference between baby lima beans and edamame?
Baby limas are simply smaller, tender lima beans. Edamame is an immature soybean harvested before the bean hardens.
Are edamame beans healthy?
Yes! Edamame is very nutritious, providing protein, healthy fats, fiber, vitamins and minerals. They also contain plant compounds that benefit health.
How do you cook fresh edamame?
Fresh edamame is best simply boiled or steamed. Many people enjoy it drizzled with olive oil and salt or tossed into stir fries.
Can you eat edamame pods?
Edamame pods are typically discarded after boiling or steaming. Only the soft inner beans are eaten. The pods are too tough and fibrous to consume.
Hopefully this thorough comparison clarifies the main differences between edamame beans and lima beans. While both are certainly healthy additions to your diet, they have unique characteristics that make them suited for different uses in the kitchen. Understand the distinctions between these legumes now, so you’ll know exactly when to use each one for the very best results!
All you need to know about lima beans
Lima beans, which are also called butter beans, come from a wild species in Central America. The Mayans, Aztecs, and Incas tamed and grew them, and the name of the bean comes from the name of the Incan homeland, which is now Peru, and the capital city, Lima. Native to the Americas, lima beans play a significant role in the traditions and cuisines of indigenous groups. These plants were one of the “three sisters,” or main three crops that native communities grew. The other two were corn and squash. We call them “lima beans” when they are very fresh, still green, and even in their pods. These beans are great in salads and other fresh dishes. Advertisement.
Butter beans are another name for lima beans because they taste and feel like butter. Giante beans are another name for lima beans because they are bigger than most other beans. Because they are small, they go well with bean-based soups and stews, like hearty Italian ribollita soup. As they soak up the broth, they get even softer and plumper. They are also the namesake ingredient of Southern Lima Beans, the all-American comfort food.