The Dual Identity: Lima Beans vs. Butter Beans
For many, the name "lima bean" brings to mind the flat, crescent-shaped, and often green vegetable they were forced to eat as a child. However, the same legume is known as a butter bean in the southern United States and the United Kingdom. This dual identity has led to much confusion in kitchens and grocery store aisles. Scientifically, both are the same species, Phaseolus lunatus. The differences in name and color often boil down to the bean's maturity and the local culinary tradition. Young, fresh lima beans are typically a vibrant green, while more mature or dried beans are cream-colored or beige and frequently labeled as butter beans.
Why the Different Names?
The reason for the name discrepancy can be traced back to both geography and culinary characteristics.
- Geographical Origin: The lima bean is named after its origin city, Lima, Peru, where it has been cultivated for over 9,000 years. From there, the plant was spread globally. The Spanish, for instance, introduced it to the Pacific Islands and Europe.
- Flavor and Texture: The name "butter bean" is thought to be derived from the bean's creamy, buttery texture when cooked. This rich quality is more pronounced in the larger, mature, and dried beans.
Other Common Names and Varieties
Beyond the well-known butter bean alias, the lima bean has collected several other names around the world and within different varieties. These names are often tied to their size, appearance, or the region where they are grown.
- Sieva Bean: A name sometimes given to the smaller, baby lima bean varieties, particularly the ones that have a small, flat shape. Thomas Jefferson was known to be a fan of the sieva bean.
- Madagascar Bean: This name refers to the fact that the lima bean was introduced to and naturalized in various tropical regions, including Madagascar.
- Double Bean: In India, dried lima beans are often called double beans and are used in curries.
- Gigantes: This is the Greek name for large, dried lima beans, which are famously used in a traditional Mediterranean dish.
Culinary Comparison: Green Limas vs. White Butter Beans
Though they are the same species, the green "lima" bean and the larger, cream-colored "butter" bean are often used differently in cooking due to their texture. Understanding these differences can help you decide which to use for your next recipe.
| Feature | Green (Baby) Lima Beans | Cream-Colored (Mature) Butter Beans |
|---|---|---|
| Maturity | Harvested when young and fresh. | Harvested when fully mature and often sold dried or canned. |
| Flavor | Mild, with a slightly vegetal taste. | Buttery, rich, and creamy. |
| Texture | Tender and slightly starchy. Can fall apart if overcooked. | Smooth, thick, and velvety when cooked slowly. |
| Common Uses | Succotash, stir-fries, and cold salads. | Hearty soups, stews, casseroles, and baked beans. |
| Cooking Time | Shorter cooking time, especially if fresh or frozen. | Longer cooking time, especially when rehydrating dried beans. |
Preparation and Usage
Regardless of what you call them, preparing these beans requires proper cooking, as raw lima beans contain trace amounts of cyanide and should never be eaten uncooked. For dried butter beans, soaking them overnight significantly reduces cooking time and makes them easier to digest. You can then boil, simmer, or bake them into your desired dish. Fresh or frozen lima beans generally require less preparation and can be added directly to the pot.
Recipes by Variety
- Creamy Butter Bean Soup: This comforting classic is best made with the larger, mature dried or canned butter beans. Their smooth texture helps create a thick, rich base for the soup.
- Fresh Summer Succotash: A traditional dish that truly shines with fresh, young green lima beans, combined with sweet corn, okra, and other garden vegetables.
- Greek Gigantes Plaki: A hearty and flavorful dish using large, dried gigantes (butter beans) that are slow-baked in a rich tomato sauce with herbs and olive oil.
Conclusion
While the lima bean may go by many names—from the popular butter bean to the more exotic Madagascar bean—they all belong to the same flavorful and versatile species, Phaseolus lunatus. The name often depends on regional preference or the bean's maturity. Next time you encounter a recipe calling for butter beans, you can confidently substitute lima beans and vice versa, knowing you are working with the same delicious and nutritious legume. This versatile bean is a powerhouse of nutrients, providing dietary fiber and protein that is a healthy addition to any meal. For more culinary insights and recipe ideas, consult reliable resources like Forks Over Knives.
