Legume
Butter Bean
Butter bean (lima bean, Phaseolus lunatus) is a flat, creamy pulse with a soft, buttery texture when cooked. Large white butter beans and smaller baby limas both appear dried, frozen, and canned. Mild and starchy, they suit stews, salads, and purees. Distinct from Phaseolus vulgaris common beans, though used similarly in the pot.
Also known as: Lima / Butter Bean, Butter Bean, Gigantes, Pallar
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Breeds, cuts & preparations
Variety
Baby LimaButter BeanChristmas LimaFordhookGigantesHenderson BushJackson WonderLarge LimaLima BeanPhaseolus lunatus
Source
Indoor FarmedOutdoor FarmedWild
Provenance
BiodynamicDry FarmedFair TradeHeirloomLocally GrownNon-GMOOrganicRegenerativeSeasonalSingle Origin
Preparation
BoiledCannedChilledDriedFermentedFlourFreshFriedFrozenGroundHulledMashedPickledPowderPureedRoastedSaltedSoakedSplitSproutedSteamedWhole
CommonCharacteristic
ButteryCreamyDelicateEarthyHeartyMildSoftStarchy
History
PE
Lima beans were domesticated in the Andes and later in Mesoamerica as a major pulse crop.
European contact spread lima and butter beans into Old World kitchens and gardens.
US
Southern US cookery made butter beans and limas everyday side-dish pulses.
Frozen and canned limas expanded year-round availability beyond dry bulk trade.