What's the Difference Between a Butterbean and a Lima Bean?

December 10, 2025 •

3 min read

Did you know that despite their distinct names and reputations, the butterbean and lima bean are the same species, Phaseolus lunatus? The key differences that lead to confusion are regional naming conventions and the bean's stage of maturity at harvest.

Quick Summary

The distinction between butter beans and lima beans is largely geographical and based on maturity; they are the same legume species with different names depending on location and age.

Key Points

Same Species: Butter beans and lima beans are botanically identical, both belonging to the species Phaseolus lunatus.
Regional Naming: The name often depends on location; 'butter bean' is common in the American South and the UK, while 'lima bean' is used elsewhere in the US.
Different Maturity: 'Butter bean' often refers to the mature, dried, creamy beige bean, whereas 'lima bean' can refer to the younger, green, fresher version.
Texture Varies: Mature beans have a soft, buttery texture when cooked, while young, fresh beans are more tender and starchy.
Interchangeable Use: For most recipes, these beans can be used interchangeably, but consider the desired texture when making your selection.
Always Cook Thoroughly: Like many legumes, lima beans should not be eaten raw, as they contain toxins that are eliminated by proper cooking.

Regional Names and Geographical Identity

The fundamental truth is that there is no botanical difference between a butterbean and a lima bean. Both terms refer to the same legume, Phaseolus lunatus, native to Central and South America. The primary factor in what a bean is called often comes down to where you are. In the American South and the United Kingdom, for instance, these beans are almost universally called butter beans. The name 'lima bean' is a reference to the bean's origins in Lima, Peru, and is the more common term in the rest of the United States. This regional variance is the source of much of the culinary confusion.

The Maturity and Texture Factor

Beyond simple geography, the term 'butter bean' is frequently associated with the mature, dried, or older bean, which is typically pale white or beige and exceptionally creamy when cooked. The name itself is likely a nod to this buttery texture. Younger, fresh beans, which are green in color, are often referred to as 'baby limas' or simply lima beans. The difference in maturity results in a subtle textural contrast. Mature, dried beans develop a smoother, more velvety texture, while the younger, fresh beans can be slightly more tender and starchier.

Common Varieties and Their Names

The many different names for this single species can also relate to specific cultivars. Different varieties are grown with slightly different characteristics, but all fall under the same species. Here are a few examples:

Sieva Beans: A common name for smaller, baby lima bean types, often found in bush varieties.
Gigantes: A large, oversized version of the dried lima bean popular in Greek cuisine.
Fordhook: A popular bush cultivar of lima bean known for its flavor.
Christmas Lima: A large, heirloom pole variety with distinctive red and white mottling.

Comparison: Young Lima vs. Mature Butterbean

To make the differences clearer, here is a comparison of a fresh, young lima bean and a mature, dried butter bean, although they are the same species.


Feature	Fresh, Young Lima Bean	Mature, Dried Butterbean
Appearance	Pale to bright green	Creamy white or beige, often larger
Texture	Tender, starchy	Smooth, creamy, velvety
Flavor	Mild, subtly vegetal	Mild, richer, buttery
Best for...	Succotash, salads, delicate side dishes	Soups, stews, creamy spreads, casseroles
Availability	Seasonal (fresh), frozen	Year-round (dried or canned)

Culinary Uses and Preparation

Because they are the same bean, butter beans and lima beans can often be used interchangeably, though the stage of maturity will influence the final dish. Fresh limas are ideal when you want a pop of color and a firmer texture, while mature butter beans are best when a creamy, melt-in-your-mouth consistency is desired. Always remember to cook these legumes thoroughly, as raw lima beans contain compounds that are toxic until cooked.

Soups and Stews: Mature, dried butter beans are perfect for slow-cooked dishes where they can break down slightly to add a rich, creamy thickness.
Salads: Fresh or frozen baby limas work well in salads for a pop of color and firmer bite.
Spreads and Dips: The soft texture of mature butter beans, when cooked and blended, makes an excellent base for spreads or purees.
Succotash: A traditional American dish that often features fresh lima beans, corn, and other vegetables.

The Verdict: No Real Difference

Ultimately, there is no real difference between a butterbean and a lima bean other than a semantic one. Your geographical location and the bean's stage of maturity are the only determining factors in its name and, consequently, its textural and flavor profile in your cooking. Whether you're enjoying a Southern dish of stewed butter beans or a Greek plate of gigantes, you're enjoying the same versatile and nutritious legume.

For more information on the botanical classifications of legumes, visit the Wikipedia page on Lima Beans.

Conclusion

So, the next time you find yourself in the grocery store aisle, you can confidently conclude that the boxes labeled 'lima beans' and 'butter beans' are simply different names for the same plant. The choice between them depends solely on the texture and appearance you prefer for your specific recipe—creamy and smooth for mature beans or tender and starchy for the young, green ones. Embracing the versatility of this single, wonderful legume is the true secret to delicious cooking.

Frequently Asked Questions

Yes, butter beans and lima beans are the same legume, Phaseolus lunatus. The difference in name is due to regional usage and the bean's maturity stage.

The flavor is similar, but the texture can differ based on maturity. Mature 'butter beans' have a creamier, richer texture, while young, fresh 'lima beans' have a milder, more tender, and starchy texture.

A baby lima bean is a smaller, often green, variety of the lima bean harvested at a younger, less mature stage. These are different from the larger, mature dried beans.

Yes, for most recipes, canned butter beans and canned lima beans are essentially the same and can be used interchangeably. Both are mature beans that have been cooked and canned.

Yes, the larger, mature, dried, and pale-colored lima beans are frequently referred to as butter beans, especially in the American South and UK.

Nutritionally, they are very similar. Because they are the same species, the health benefits are comparable. Some minor nutrient differences may exist based on maturity, but both are excellent sources of protein and fiber.

Dried butter beans or lima beans require soaking to shorten cooking time, while canned or frozen beans are already prepared. Always cook them thoroughly.