Why do southerners call lima beans butter beans? Unpacking a regional culinary mystery

January 5, 2026 •

3 min read

Originally domesticated in Peru around 9,000 years ago, lima beans are a staple in many cultures. In the American South, however, they are often referred to as "butter beans," a regional distinction that reflects both history and taste.

Quick Summary

Explores the geographical and culinary traditions that define the name difference for Phaseolus lunatus. The term 'butter bean' is rooted in Southern heritage and the legume's creamy texture when cooked slow and low.

Key Points

Geographical Distinction: The name 'lima bean' comes from Lima, Peru, while 'butter bean' is the preferred term in the American South and the UK.
Creamy Texture: The term 'butter bean' likely originated from the bean's rich, creamy, and buttery texture and flavor when cooked slowly.
Maturity Matters: Southern cooks often differentiate between smaller, greener 'baby limas' and the larger, beige mature beans they call 'butter beans'.
Culinary Tradition: In the South, butter beans are a staple, slow-cooked with savory meats like ham hocks or bacon to enhance their flavor and consistency.
Versatile Legume: Regardless of the name, Phaseolus lunatus is a versatile ingredient used in everything from hearty stews to fresh succotash.

The Common Origin of a Bean with Two Names

At the heart of the butter bean vs. lima bean debate is a simple botanical fact: they are the same species, Phaseolus lunatus. The geographic origins of this versatile legume trace back to the Andes and Mesoamerica, with evidence of cultivation in Peru stretching back millennia. The name "lima bean" comes directly from the capital city of Peru, where the beans were widely cultivated and exported. European explorers brought the beans across the Atlantic in the 16th century, introducing them to a wider audience, including the American colonies.

The South's Affection for the 'Butter' Bean

So why, with the clear Peruvian origin, did the name diverge in the Southern United States? The answer lies in both tradition and a celebration of the bean's best qualities. The moniker "butter bean" is believed to be a nod to the large, creamy, and mildly sweet taste that these mature legumes develop when cooked. Slow-simmered, these beans achieve a soft, buttery consistency that melts in the mouth, perfectly suiting their descriptive name. This regional naming convention is a hallmark of Southern foodways, where ingredients are often named for their flavor or preparation style rather than their botanical origin. The practice is shared by the United Kingdom, where the term "butter bean" is also common.

The Role of Maturity and Variety

While the names are often used interchangeably, many Southern cooks make a practical distinction based on the bean's maturity. Fresh, young, and pale green varieties are sometimes labeled "baby limas," while the larger, mature, and beige-colored beans are typically called "butter beans". This can cause confusion for consumers, as the flavor and texture profiles change with age. The mature beans have a thicker skin and a starchier interior, becoming exquisitely creamy with proper cooking, while the younger beans are more tender and delicate. Some varieties, like the Dixie Speckled Butter Pea Lima, even combine the names.

Other Monikers for the Same Legume

The dual name of lima and butter bean is just the beginning. The species Phaseolus lunatus has collected several other regional and historical names over time, including:

Sieva Bean: A smaller, related variety.
Madagascar Bean: Reflecting its spread across the globe.
Rangoon Bean: Another name used in international markets.
Chad Bean: A less common, older name.

Comparison: Fresh Baby Limas vs. Mature Butter Beans


Feature	Fresh Baby Limas	Mature Butter Beans (Dried/Canned)
Appearance	Smaller, pale green, thin-skinned	Larger, flat, pale yellow or beige, thicker-skinned
Texture	Tender, delicate, and can be mealy if undercooked	Creamy, soft, and buttery when properly cooked
Flavor	Mild, with a more vegetal taste	Mild, sweet, and nutty
Best for	Succotash, quick cooking, salads	Slow-cooked dishes, stews, creamy spreads, side dishes with pork

The Last Word: It's All About Tradition and Taste

In the end, the reason why do southerners call lima beans butter beans is a beautiful fusion of culinary observation and regional identity. It's a name born not out of botanical textbooks, but from the Southern kitchen, where the texture and flavor of a slow-cooked, mature bean earned it a more fitting, affectionate title. Whether you prefer the Peruvian-inspired "lima" or the buttery Southern favorite, you are enjoying the same versatile and delicious legume. The next time you sit down to a bowl of slow-simmered beans with bacon and cornbread, you can appreciate the rich history behind both names. For more insights into regional cooking traditions, check out this guide on Southern foodways from Southern Living.

Conclusion

The seemingly confusing case of lima beans vs. butter beans is a testament to the power of cultural tradition in shaping our language and our food. While botanically the same, the different names tell a story of geography, culinary preference, and the simple appreciation for a bean that, when cooked right, tastes just like butter. From the fertile fields of Peru to the kitchens of the American South, this bean has gathered many names, but none so evocative of its rich, creamy comfort as the butter bean.

Frequently Asked Questions

No, lima beans and butter beans are not different legumes. They are two names for the same species of bean, Phaseolus lunatus. The name used depends on the region and tradition.

The term 'butter bean' is used in the South primarily because of the bean's creamy, smooth texture and rich, buttery flavor when cooked, especially in its mature, beige state.

Not exactly. While they are the same species, fresh, green 'baby limas' are more tender and have a milder flavor, whereas the larger, beige 'butter beans' (often dried or canned) have a starchier texture that becomes richer and creamier when cooked.

The scientific botanical name for lima beans and butter beans is Phaseolus lunatus. It is also sometimes referred to as the 'moon-shaped bean' due to its appearance.

Southern-style butter beans are typically slow-simmered with fatty, cured meats like bacon, ham hocks, or salt pork, and seasoned with ingredients like onion, garlic, and thyme until they are very tender and creamy.

The name 'lima bean' originated from Lima, Peru, the capital of the South American country where the bean was widely cultivated and exported starting in the 16th century.

Yes, in most cases, canned butter beans and canned lima beans contain the same legume species. The labeling is based on regional marketing conventions, though 'butter beans' often refers to the larger, pale variety.