Here's the Deal: Lima Beans vs. Butter Beans
Ever heard someone call them butter beans while you're used to lima beans? You're not alone—this confusion is totally normal. Spoiler: they're the same thing! Phaseolus lunatus is the fancy scientific name, and the difference is just where you live. North America says 'lima beans,' while the UK, Ireland, and Commonwealth countries go for 'butter beans.' Let's clear this up once and for all—no jargon, just real talk about what they taste like, how to cook them, and why you can swap them without breaking a sweat.
Nutrition Breakdown (Cooked, Per 100g)
| Nutrient | Lima Beans | Butter Beans | Same? You Bet. |
|---|---|---|---|
| Calories | 110 kcal | 110 kcal | No difference |
| Protein | 7.0 g | 7.0 g | No difference |
| Dietary Fiber | 4.0 g | 4.0 g | No difference |
| Total Carbs | 20.0 g | 20.0 g | No difference |
| Iron | 1.5 mg | 1.5 mg | No difference |
| Potassium | 250 mg | 250 mg | No difference |
Source: USDA FoodData Central (2023)
What They're Really Like in the Kitchen
| What to Expect | Lima Beans (US) | Butter Beans (UK/EU) |
|---|---|---|
| Texture (Cooked) | Slightly starchy, holds its shape | Creamy, almost buttery |
| Flavor | Mild, earthy—like a gentle hug | Richer, nuttier, with a little more depth |
| Cooking Time (Dried) | 60–90 mins (after soaking) | 75–105 mins (after soaking) |
| Best Uses | Hearty soups, casseroles, side dishes | Stews, mashed beans, creamy soups |
Swapping Them? Easy Peasy
Here's the good news: you can swap them 1:1 in almost any recipe. But if you want that perfect texture? Here's what to tweak:
Texture: Butter beans get creamier faster. If using lima beans, simmer 5–10 minutes longer to soften them up.
Flavor: Butter beans add a subtle richness. If using lima beans, toss in a pinch of smoked paprika for that extra depth.
Dried vs. Canned: Canned beans? No changes needed. Dried beans? Soak them for 8 hours, and add 10–15% more water when cooking.
Real Recipes, Real Simple
Classic Creamy Butter Bean Soup (UK Style)
1 cup soaked dried butter beans, 4 cups vegetable stock, 1 diced onion, 2 minced garlic cloves, 1 tsp thyme.
Simmer for 1.5 hours until beans are tender. Blend until smooth. Pro tip: Uses 'butter beans' to match the UK kitchen.
Lima Bean & Corn Casserole (US Comfort Food)
1.5 cups cooked lima beans, 1 cup corn, ½ cup sour cream, ¼ cup breadcrumbs.
Mix, bake at 350°F (175°C) for 25 minutes. Swap for butter beans? Add 5 extra minutes of simmering before baking.
Why Do People Get Confused?
It's all about the name. 'Butter bean' comes from how they melt into a creamy texture—like butter, y'know? 'Lima'? That's a nod to Lima, Peru, where they were first grown. But here's the kicker: modern farming and science confirm they're identical. A 2022 study in the Journal of Food Science checked amino acids and found zero difference. So yeah, it's just a naming thing.
Bottom Line
Don't stress over the name. For soups and stews, butter beans shine. For dishes where you want beans to hold their shape (like casseroles), lima beans work better. And if you're swapping dried beans? Just adjust cooking time by 5–10 minutes. That's it—no wasted ingredients, no weird textures.
Final Thought
The 'lima vs. butter bean' debate? It's just a regional quirk. Nutritionally identical. Culinary behavior nearly identical. So next time you see 'butter beans' on a UK recipe or 'lima beans' in a US cookbook, don't overthink it. Use what's in your pantry, tweak the timing slightly, and enjoy the meal. Done. Done. Done.
