What do southerners call lima beans?

The humble lima bean, a staple in many dishes, is known by a different name in the American South. A significant portion of the population in states like North and South Carolina refers to them as butter beans. This regional difference in terminology is a fascinating piece of food history, reflecting local culinary traditions and preferences.

Quick Summary

In the American South, lima beans are commonly referred to as butter beans, a name stemming from their creamy texture and the prominent role they play in Southern kitchens. This colloquialism applies to various mature and fresh varieties of the legume, which is scientifically known as Phaseolus lunatus. The name variation highlights a unique aspect of regional dialect and food culture.

Key Points

• Butter Beans: In the American South, lima beans are most commonly called butter beans, a name that reflects their creamy, rich texture when cooked.

• Single Species: Despite the different names, lima beans and butter beans are the same legume species, Phaseolus lunatus.

• Maturity Matters: The terms can also relate to the bean's maturity level; 'baby limas' are the smaller, green beans, while mature, beige ones are often called butter beans.

• Culinary Connection: The 'butter bean' name is linked to Southern cooking methods, which often enhance the bean's naturally rich flavor with smoky pork and slow simmering.

• Native American Roots: The presence of lima beans in Southern cuisine has deep roots in Native American agriculture, specifically the 'three sisters' planting system with corn, beans, and squash.

Why Southerners Call Lima Beans 'Butter Beans'

At its core, the reason southerners call lima beans butter beans is a matter of both geography and texture. The name 'lima bean' is derived from Lima, Peru, where the legume was first cultivated. However, as the beans were introduced to different regions, their name evolved to reflect local characteristics and preparations. For the Southern palate, the beans' smooth, rich, and creamy consistency when cooked evokes the rich flavor of butter, leading to the name 'butter bean'. This buttery taste and velvety mouthfeel are particularly prominent in the larger, mature varieties, which often have a pale, beige color.

The Role of Geography in Naming

While the lima bean's origin lies in Peru, its spread across the globe led to the development of many regional names. In the United States, the North tends to stick with the original 'lima' designation, while the South overwhelmingly prefers 'butter bean'. This distinction is so prevalent that a bag of dried beans in a Southern grocery store might be labeled 'lima beans' on the packaging but will almost certainly be called butter beans in conversation among locals. The term 'butter bean' is also used in the United Kingdom, further showcasing the global nature of this linguistic drift.

Culinary Tradition and Preparation

The Southern tradition of cooking legumes, often involving simmering them with smoked pork like ham hocks or bacon, further reinforces the association with richness and creaminess. This cooking method enhances the natural flavors and buttery texture of the beans. The regional name is not just a random quirk but a cultural reference deeply tied to how the beans are prepared and enjoyed. For many Southerners, a pot of slow-simmered butter beans is the epitome of comfort food.

Butter Beans vs. Lima Beans: Common Misconceptions

Many people outside the South mistakenly believe that butter beans and lima beans are two different types of legumes. This is a common and understandable point of confusion. Here’s a breakdown of the differences, real and perceived:

• The Same Species: The most important thing to know is that they are the same species: Phaseolus lunatus. Any perceived differences in taste or texture are typically due to the bean's maturity or preparation method, not a fundamental biological difference.

• Maturity Levels: Younger, fresh, and often green beans are sometimes specifically called 'baby limas,' while the older, mature, beige-colored beans are what most Southerners refer to as butter beans. Some people make a culinary distinction, with green baby limas being milder and the mature, larger butter beans having a sweeter, more buttery flavor.

• The Power of Branding: The food industry has sometimes contributed to the confusion by labeling packages of dried or canned beans differently. It's not uncommon to see the exact same beans marketed as 'Lima Beans' in one region and 'Butter Beans' in another.

Varieties within the Lima/Butter Bean Family

Just to make things more interesting, there are also different varieties of lima beans that can go by either name, depending on where you are. Some common types include:

• Sieva Beans: A small-seeded type often found in the American South, traditionally called butter beans.
• Dixie Butterpea: A popular small-seeded bush variety grown in the South.
• Fordhook: A popular midseason, large-seeded bush variety.
• Christmas/Speckled Calico: A large, speckled variety, also referred to by some Southerners as a type of butter bean.

The History and Culinary Traditions of Southern Butter Beans

The integration of the lima bean into Southern cuisine is a story with deep roots, influenced heavily by Native American foodways. Indigenous peoples grew a combination of corn, beans, and squash—the 'three sisters'—and beans provided essential nitrogen to the soil. This tradition was passed down, and legumes, including the lima bean, became a cornerstone of Southern cooking. Dishes like succotash, a savory mix of corn and beans, have Native American origins. Over generations, Southern cooks developed unique ways to prepare these beans, which further solidified the 'butter bean' moniker. The addition of smoky, savory pork products is a distinctly Southern touch, infusing the beans with deep flavor.

How to Cook Perfect Butter Beans

Cooking delicious, creamy butter beans is a straightforward process, but it requires patience to achieve the classic Southern texture. For dried beans, soaking them overnight is often recommended, though not strictly necessary. A quick-soak method (boiling and then resting) also works well. The key is to simmer the beans low and slow with a flavorful base, which typically includes water or broth, and a piece of smoked pork. The longer they simmer, the creamier and richer they become. Adding aromatics like onion, garlic, and herbs elevates the flavor profile, creating a comforting and hearty dish.

Comparison of Preparation Methods

Method	Best For	Typical Flavor Profile	Advantages	Disadvantages
Dried Beans (Soaked)	Traditional Southern comfort food	Rich, creamy, deeply flavored from ham hock	Best texture, rich flavor	Longer preparation and cooking time
Dried Beans (Quick-Soak)	When you have less time to prepare	Slightly less developed flavor than overnight soak	Faster than full soak	Slightly less intense flavor, higher chance of splitting
Canned Beans	Quick meals, salads, side dishes	Milder flavor, less complex	Fast, convenient	Softer texture, less robust flavor from canned liquid
Fresh Beans	Optimal for summer cooking and milder flavor	Tender, slightly sweeter, delicate flavor	Best for salads or light side dishes	Less available year-round, shorter shelf life

Conclusion

While the official name might be the lima bean, the endearing and culturally significant name 'butter bean' is what truly captures the essence of this legume in the American South. From family recipes passed down through generations to regional dialects, the term reflects a rich history of culinary tradition, agricultural heritage, and a deep appreciation for good food. The next time you find yourself debating the name, you can impress with your knowledge of the butter bean's Southern story. For a more in-depth exploration of the history of beans, including the lima bean's journey across continents, see Ken Albala's Beans: A History.

Frequently Asked Questions

Is a butter bean the same as a lima bean?

Yes, butter beans and lima beans are the same species of legume, Phaseolus lunatus. The difference in name is primarily a matter of regional dialect, with 'butter bean' being the common term in the American South.

Why do Southerners call them butter beans?

The name 'butter bean' likely comes from the bean's smooth, creamy, and buttery texture when cooked. It’s a term of endearment that has become a permanent part of the regional food vocabulary.

Are baby limas also butter beans?

Yes, baby limas are a variety of lima bean. The name 'butter bean' is often used more broadly to refer to mature, beige-colored lima beans, but they are all part of the same family.

How are Southern butter beans typically cooked?

Southern butter beans are traditionally slow-simmered with smoky pork, such as ham hocks or bacon. This cooking method creates a rich, creamy texture and a deeply savory flavor.

Where did lima beans originally come from?

Lima beans originated in Peru, with evidence of cultivation dating back thousands of years. They were named after the city of Lima.

Can I use lima beans in recipes that call for butter beans?

Yes, you can use lima beans interchangeably in any recipe that calls for butter beans, and vice versa. There is no culinary distinction between the two in terms of species.

Do canned butter beans taste the same as fresh ones?

While canned and fresh butter beans are the same legume, their texture and flavor profile differ. Fresh beans tend to have a more delicate flavor and firmer texture, whereas canned beans are typically softer and can have a slightly less robust flavor profile.