What is the American Version of Butter Beans?

December 10, 2025 •

4 min read

According to botanists, butter beans and lima beans are from the exact same species, Phaseolus lunatus, meaning the 'American version' of butter beans is simply lima beans. The distinction between the two names is primarily geographical and based on the maturity of the bean when harvested. This labeling and culinary tradition varies across different regions of the United States and the United Kingdom.

Quick Summary

This article explores the relationship between butter beans and lima beans, revealing they are the same species with different names based on region and maturity. It details the distinctions between young, green beans and larger, mature ones, and explains how these geographical and developmental factors influence the names and culinary uses.

Key Points

Lima beans and butter beans are the same: Both names refer to the species Phaseolus lunatus; the difference is largely a matter of regional naming and bean maturity.
Name depends on geography and maturity: In the American South, the term 'butter bean' is common, particularly for the larger, mature dried beans. In other parts of the U.S., 'lima bean' is more prevalent.
Baby vs. mature distinction: Smaller, green lima beans are harvested young, while larger, beige-colored butter beans are more mature and often dried.
Buttery texture: The name 'butter bean' refers to the smooth, creamy texture of the bean when it is cooked, especially in its mature, dried form.
Native to the Americas: The bean originated in Central and South America and was cultivated by indigenous peoples for thousands of years before being adopted into American and global cuisines.
Versatile cooking methods: Lima/butter beans can be used fresh, frozen, canned, or dried, lending themselves to many dishes including soups, stews, and salads.

Lima Beans vs. Butter Beans: A Case of Regional Naming

In many parts of the United States, particularly outside of the South, the flat, crescent-shaped legume is known as a lima bean, a name derived from its origin in Lima, Peru. Conversely, in the American South and the United Kingdom, these same beans are frequently called butter beans. This regional divide has led to decades of friendly culinary debate, though the underlying scientific truth remains consistent: they are genetically the same bean.

The Maturity Makes the Difference

The most common source of confusion comes from the beans' state of maturity. When harvested young, the seeds are small, tender, and green, and are often sold as 'baby lima beans' or 'baby butter beans'. As they mature and are left to dry, they become larger, paler, and cream-colored. In this mature, dried form, they are more commonly referred to as butter beans in Southern American cooking, which emphasizes a creamy, buttery texture when cooked low and slow. This maturation process also thickens the bean's skin, which becomes tender with long cooking, unlike the thinner skin of the immature, fresh beans.

Culinary Uses and Regional Preparations

The difference in naming convention reflects traditional regional recipes. The American South, rich with culinary history influenced by Native American and West African traditions, has elevated the bean to iconic status in dishes like succotash, which combines lima beans with corn. Cooking methods often involve simmering them with aromatic vegetables and smoked meats like ham hocks or bacon to build deep, savory flavor. The creamy texture of the mature, dried butter bean is prized for these long-simmered dishes.

Common Cooking Methods for Lima/Butter Beans

Dried: Best for long-simmered dishes like stews, soups, and classic Southern preparations. Requires soaking overnight before cooking for 60-90 minutes.
Canned: A convenient option that is already cooked and soft. Ideal for quicker preparations, adding to salads, or sautéing.
Frozen: A popular choice for a texture similar to fresh but with more convenience. Can be used in most recipes calling for lima beans without the lengthy soak time of dried varieties.
Fresh: Found during summer months, these are young and green. They cook quickly and can be added directly to dishes.

Comparison of Baby vs. Mature Lima Beans (Butter Beans)


Feature	Baby/Young Lima Beans	Mature/Dried Lima Beans (Butter Beans)
Appearance	Small, flat, and green	Larger, plump, and pale or cream-colored
Texture	Tender, and sometimes described as slightly starchy or mealy when not cooked thoroughly	Silky, buttery, and smooth when properly cooked
Flavor	Mild and delicate	Mild, but deeply absorbs the flavors of accompanying ingredients
Availability	Primarily found fresh or frozen, especially during the summer	Available year-round, typically sold dried or canned
Preparation	No soaking required; cooks relatively quickly	Requires soaking before cooking; needs longer, slower cooking time

The Butter Bean Abroad: Global Kinship

While the lima bean's American journey is well-documented, its broader lineage reveals a wide global distribution. Native to the Americas, it was cultivated for thousands of years, with archaeological evidence in Peru dating back over 9,000 years. Indigenous peoples in both South and North America, including tribes in the American South, were early cultivators. The bean was eventually brought to Europe by colonizers in the 16th century. Today, it has different names around the world, such as garrofó in Spain, used in paella, or 'double beans' in India, where it is a staple in curries.

A Rose by Any Other Name

Ultimately, whether you call them butter beans or lima beans is a matter of geography, tradition, and the bean's level of maturity. Both names refer to the same species, Phaseolus lunatus, a versatile and creamy legume that is a cornerstone of many American and international cuisines. Acknowledging this single botanical origin resolves the linguistic debate and highlights the rich history of a truly American native legume.

Conclusion

In summary, the so-called "American version of butter beans" is simply a lima bean, with the two names often used interchangeably depending on regional dialect and the bean's stage of maturity. In the South, the term "butter beans" is popular, particularly for the mature, cream-colored dried beans cherished for their smooth, buttery texture in slow-cooked dishes. Baby lima beans, conversely, are the younger, green version. This linguistic distinction doesn't change their shared identity as a single species, but it does speak to the diverse culinary traditions that have shaped how this native American legume is enjoyed across the country and the world.

Learn more about the fascinating history of legumes from the USDA National Agricultural Library.

Frequently Asked Questions

Yes, all lima beans are botanically the same as butter beans, belonging to the species Phaseolus lunatus. The difference in terminology primarily depends on geographical location and the bean's maturity.

There is no inherent difference based on the name. A green 'baby lima bean' is younger and more tender than a mature, dried 'butter bean,' which develops a smoother, creamier texture when cooked.

The name 'butter bean' is likely a reference to the bean's luxuriously smooth and creamy, almost buttery, texture when cooked. This is particularly true for the larger, more mature beans that have been simmered slowly.

Yes, you can use them interchangeably, although you should consider the form of the bean. Dried butter beans may require soaking and longer cooking than canned or frozen lima beans.

The name 'lima bean' originates from Lima, Peru, where the bean was cultivated by ancient civilizations and later exported by the Spanish.

No, canned lima beans and canned butter beans are typically the same product. The labeling reflects regional marketing rather than a true difference in the bean itself.

Classic Southern dishes featuring butter beans include succotash, which combines them with corn, and savory skillet beans often cooked with bacon or ham hocks.