The Dual Identity of the English Lima Bean
When people ask, "How do you say lima beans in English?" the simple answer is "lima bean." However, this straightforward response often overlooks a fascinating culinary and linguistic detail: the very same bean is also widely known as the "butter bean". This duality in nomenclature can cause confusion, particularly for those new to English or specific regional cuisines. The name 'lima' originates from Lima, Peru, the bean's place of origin, while 'butter bean' is a descriptive term referring to its creamy, buttery texture and pale color.
The Role of Geography in Naming
Geographical location plays a significant role in which name is more prevalent. In much of the United States, particularly outside the Southern states, the term "lima bean" is the most familiar. But travel to the American South or the United Kingdom, and you are more likely to hear the legume referred to as a "butter bean". This regional divide has led to a long-standing debate among home cooks and culinary enthusiasts. The terms are used interchangeably by producers, so it is common to see packages in supermarkets labeled with either name.
- United States: The name "lima bean" is standard, although "butter bean" is very common in the South.
- United Kingdom: "Butter bean" is the preferred term, often used for either the dried, large variety or the ready-to-use canned version.
- India: In India, the same legume might be referred to as a "double bean".
- Peru: The bean is called pallar.
Pronunciation Nuances
Beyond the name itself, the pronunciation of "lima" varies. While its origin city, Lima, Peru, is pronounced "LEE-ma," the English pronunciation is most often "LY-muh". This anglicized pronunciation is standard in the United States and has become the de facto norm for the bean's name in English, regardless of its South American roots. This slight discrepancy is a common occurrence in language, where adopted foreign words often undergo phonetic changes to fit new linguistic patterns.
Different Sizes, Different Names
To further complicate matters, different sizes and stages of the bean can have different descriptors.
- Baby Limas: These are the younger, smaller, and often green beans. They are known for their mild flavor and less starchy texture compared to their mature counterparts.
- Fordhook Limas: A popular and larger variety of lima bean.
- Sieva Beans: Also known as "Carolina" or "Henderson" beans, these are the smaller, typically white or speckled varieties of lima bean.
Comparison of Lima Bean Varieties
| Characteristic | Large Lima Beans (often Butter Beans) | Small Lima Beans (often Baby Limas or Sieva) |
|---|---|---|
| Appearance | Large, flat, pale yellow or white when mature. | Small, pale green when young; can be white or speckled when mature. |
| Texture | Creamy and tender, similar to butter when cooked. | Milder and less starchy. |
| Flavor | Richer and more earthy when mature. | Delicate flavor with a subtle earthiness. |
| Culinary Use | Ideal for dishes where the bean is the star, like stews and succotash. | Excellent in curries, salads, and vegetable medleys. |
Cooking and Preparation
Regardless of what you call them, cooking methods are generally the same. It is crucial to remember that lima beans, like many legumes, contain natural toxins that are eliminated by proper cooking. They should never be eaten raw. Whether using fresh, frozen, or dried beans, boiling them thoroughly is the key to both safety and flavor. Dried beans should be soaked overnight before cooking, while canned beans simply need to be rinsed and heated.
Conclusion
The most common way to say lima beans in English is simply "lima beans," pronounced "LY-muh." However, recognizing the term "butter beans" is also essential, as it refers to the very same legume and is widely used in certain regions. The difference is primarily one of regional dialect and, to some extent, the bean's maturity and size. So, whether you are ordering in a Southern restaurant or reading a British recipe, you can confidently navigate the language of this versatile and delicious bean. A useful resource for botanical information is the USDA National Agricultural Library, which provides historical and scientific context for many plants.
