Walk down the canned vegetable aisle of your local grocery store and you may notice multiple types of bean varieties – including butter beans and lima beans This can cause confusion as they are often shelved side-by-side So are these two legumes actually different ingredients, or just two names for the same bean?
The answer is that butter beans and lima beans are in fact the same type of bean The only true difference lies in what they are called based on regional naming conventions Beyond that, there are a few minor color variations but no tangible difference between lima beans and butter beans in terms of flavor, texture or use.
The Botanical Truth
Butter beans and lima beans both come from the same plant species, called Phaseolus lunatus. This legume plant originated in Peru, with its history as a food source dating back around 9,000 years. The confusion over the name butter beans versus lima beans comes down to geography and local naming traditions.
In the United States, the term “lima bean” is the most common, named after the capital city of Lima, Peru where the plant historically grew. However, in the American South and parts of the United Kingdom, these same beans are referred to as “butter beans” instead. Other regional names for this bean variety include Burma bean, Madagascar bean, sugar bean and sieva bean.
A Look at Color Variations Between Lima and Butter Beans
The only true difference between lima beans and butter beans lies in the bean color. Fresh lima beans are typically green in color when young and immature. As lima beans fully mature and dry, their outer color turns more beige or cream.
Butter beans, on the other hand, get their name from the consistently pale yellow or beige color they take on as they mature. So the term “butter bean” usually refers to a fully mature, dried lima bean with that distinct rich, buttery color. However, some types of fresh lima beans also have a pale green/yellow appearance and are still called lima beans regionally.
Flavor and Texture Are Identical
Despite the color variations and naming conventions, butter beans and lima beans offer the exact same eating experience. Their flavor is subtly nutty and creamy when cooked, with a smooth, slightly starchy texture and soft bite. Fresh, immature baby lima beans do have thinner skins that can be removed before eating. But generally, the skins soften sufficiently during cooking.
When comparing canned, frozen or dried options, you can use lima beans and butter beans interchangeably without noting any tangible difference in taste, texture or how the legumes are prepared. Dishes calling for one variety or the other can swap them freely based on availability and personal naming preference.
Popular Uses for Versatile Lima Beans/Butter Beans
These mild heirloom beans work well in a diverse array of dishes. Here are some of the most popular ways to enjoy lima beans and butter beans:
- Hearty stews, chilies and soups
- Baked bean recipes and casseroles
- Succotash, a bean and corn side dish
- Salad with vinaigrette
- Puréed into dips and spreads
- Mixed into rice pilaf or risotto
- Simply steamed and tossed with herbs
Their velvety texture and ability to absorb surrounding flavors make them an ideal addition to simmered dishes Braises, chilies and soups benefit from their starchiness breaking down into the broth over long cooking times. They also work well in comforting baked bean sides.
Tips for Cooking Lima Beans and Butter Beans
To achieve the creamiest texture, dried beans are recommended over canned versions. Make sure to soak the dried beans overnight, then simmer until very tender. Undercooked lima/butter beans can seem overly starchy. The skins also soften with extended cooking times.
- If starting with very large beans, some may prefer to slip off the outer skins after cooking for better palatability
- Adjust any seasonings at the end, once beans are fully cooked through
- For brighter flavor, finish simmered beans with a splash of lemon juice or vinegar
- Puréeing beans into dips, spreads or soups results in an ultra-smooth, creamy texture
While many recall canned boiled lima beans from childhood and still shiver, when prepared thoughtfully both lima beans and butter beans offer a subtly nutty, smooth legume profile. Their versatility allows them to blend seamlessly into countless dishes. So don’t let the confusing name deter you from these nutritional, budget-friendly beans. Embrace them as lima beans or butter beans interchangeably.
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Which Should You Be Growing | Lima Beans OR Butter Beans
FAQ
What is the difference between lima beans and butter beans?
Are large lima beans butter beans?
What do Americans call butter beans?
What is another name for a butter bean?
Where do butter beans come from?
They’re still popular in the American South, where butter beans are part of any reputable succotash. The larger gigantes variation is famous across Greece and Italy in Mediterranean recipes and of course in Peru, too.
Are lima beans the same as butter beans?
Both terms refer to the same species, Phaseolus lunatus. According to Wheeler Foshee, professor of horticulture at Auburn University, the two terms come down to vernacular differences: “People in the South tend to call them butter beans, especially when they’re fresh.” (Folks are more likely to call them “lima beans” if they’re dried.)
What kind of beans are lima beans?
And if you come across butter peas, Madagascar beans, or gigante beans, you’re also getting lima beans. The smaller variety, baby lima beans, are also referred to as sieva beans. Butter/lima beans offer a very bean-like mild flavor and almost velvety texture experience, if you can place your childhood aversions aside.
What are butter beans called?
Butter beans go by other names, as well. Thomas Jefferson favored sieva beans, an heirloom lima bean variety. Greek gigante beans are also a type of dried lima beans. In India, dried limas are called double beans.