The Primary Alternative Name: Lima Beans
The most common alternative name for butter beans is lima beans. Despite the different names, they both refer to the same species, Phaseolus lunatus. The distinction is largely geographical and sometimes indicates the bean's size or maturity. In the American South and the United Kingdom, they are most often referred to as butter beans, a name inspired by their creamy texture and buttery taste when cooked. Conversely, in many other parts of the United States, they are known as lima beans, a tribute to their place of origin in Lima, Peru.
Size, Maturity, and Naming
Beyond simple geography, the specific name can sometimes indicate the bean's stage of development. The smaller, younger beans that are typically green and tender are often called "baby limas". As the beans mature and dry, turning a pale, creamy beige color, they may be more frequently referred to as butter beans. This is why you can sometimes find both labeled side-by-side in a grocery store, representing different phases of the same plant's growth cycle.
Other Regional and Variety-Specific Names
While lima beans are the most well-known alternative, this versatile legume goes by many other names depending on the variety, location, or preparation. Recognizing these can help clear up any confusion in global recipes or specialty stores.
- Sieva Beans: This is another term for the smaller, baby lima bean varieties. The name is particularly associated with smaller heirloom types.
- Madagascar Beans: A historical name for the species, still used in some places.
- Double Beans: In India, the term "double beans" is often used to refer to dried lima beans.
- Gigante Beans: This name refers to a large, dried variety of lima beans, famously used in Greek baked bean dishes like gigandes plaki.
- Garrofó: In Spanish cuisine, particularly in the Valencian paella, the large, flat lima beans are known as garrofó.
Is There a Difference Between Butter Beans and Broad Beans?
It is a common misconception that butter beans and broad beans (also known as fava beans) are the same thing. They are, in fact, distinct species. The comparison below highlights the key differences.
| Feature | Butter Bean (Phaseolus lunatus) | Broad Bean (Vicia faba) |
|---|---|---|
| Alternative Names | Lima bean, Gigante, Sieva, Double bean | Fava bean, Field bean |
| Species | Phaseolus lunatus | Vicia faba |
| Family | Legume family, part of common beans | Pea family |
| Appearance | Large, flat, and typically off-white or beige when mature | Larger, flat, and pale green, often with a tougher outer skin |
| Texture | Creamy and buttery when cooked | Firmer, sometimes starchy or mealy |
| Toxin in Raw State | Contains linamarin, which must be cooked out | No similar toxin concerns, but cooking is standard for digestion |
Cooking Tips for All Butter and Lima Bean Varieties
Whether you call them butter beans or limas, cooking them properly ensures the best flavor and texture.
- Preparation of Dried Beans: Dried butter beans should be sorted, rinsed, and soaked, preferably overnight, to significantly reduce cooking time.
- Safety First: Ensure all butter beans are thoroughly cooked. In their raw state, they contain a compound called linamarin that is eliminated by proper cooking, so avoid slow cookers with dried beans.
- Classic Preparations: Classic uses for these beans include creamy soups, Southern-style skillet beans with ham or salt pork, and as a key component in succotash.
- Quick Cooking: Canned and frozen versions are pre-cooked and much faster to prepare. For canned beans, rinse them to reduce excess sodium.
- Flavor Integration: Their mild flavor and velvety texture allow them to absorb the flavors of other ingredients beautifully. Simmer them with garlic, onion, and broth, or season with herbs.
Conclusion: No More Bean Confusion
For anyone asking, "Are butter beans known as anything else?", the answer is a resounding yes. The confusion stems from a blend of geographical preferences, the bean's stage of maturity, and specific variety names. At their core, however, butter beans and lima beans are one and the same species, Phaseolus lunatus. From the American South to Peru, Greece, and India, this single creamy legume has adopted a variety of identities, each with its own story. By understanding these different names, you can confidently navigate the world of beans and appreciate this humble but nutritious staple. For more detailed nutritional information, you can read about the health benefits at Holland & Barrett: Are Butter Beans Good For You?.
