Lima Beans

Lima beans are large, flat beans with a creamy, buttery texture and a mildly sweet flavor. They’re also known as butter beans, and are available both as fresh, green beans and dried, white beans. In Denmark, they are mostly used dried and are popular in dishes like succotash, stews, and salads. Their soft texture makes them versatile in everything from soups to spreads, and they’re a good source of plant protein and dietary fiber.

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Estimated reading time: 12 minutes

Introduction to Lima Beans

What Are Lima Beans?

Lima beans are the seeds of the plant Phaseolus lunatus, which belongs to the legume family (Fabaceae). They come in two main varieties: small, green lima beans (often called baby limas), and large, white butter beans. The larger types originate from the Andean gene pool and have been cultivated in South America for thousands of years, while the smaller, Mesoamerican types developed in Mexico and Central America. The beans are flat and kidney-shaped, ranging in color from greenish to pure white.

History and Origin

The name “lima bean” comes from Peru’s capital, Lima, though in English the bean is pronounced “LYE-muh,” unlike the city itself. The history of the lima bean stretches back at least 7,000-8,000 years, when it was domesticated in the Andes Mountains. Research suggests there were several independent domestication events; the large lima beans were developed in Ecuador and Peru, while smaller varieties may have had separate origins in Mesoamerica. For the indigenous peoples of South America, lima beans held religious and social significance; they were used as symbols in the Moche culture and were grown alongside corn and squash in the classic “Three Sisters” system. Spaniards brought lima beans to Europe and onward to Africa and Asia, where they were quickly integrated into local cuisines. In North America, they became central to succotash – a dish of corn and beans – and to American Southern cuisine.

Flavor and Texture

Lima beans are known for their creamy, buttery texture. The large butter beans have a soft, mealy interior texture and a sweetish, nutty flavor, while the smaller lima beans have a slightly firmer texture. The beans hold their shape when simmered, but can also be easily mashed into purées. This makes them versatile in many dishes – from creamy soups to dips and bean patties.

Culinary Uses

Lima beans can be used fresh, frozen, dried, and canned. They absorb flavor well and pair with both mild and bold ingredients. Fresh green lima beans cook quickly and can be used as a green vegetable, while dried beans take a bit more time.

Ideas for Using Lima Beans

• Make classic succotash by sautéing cooked lima beans with corn, bell pepper, onion, and optionally bacon.
• Add them to minestrone or other vegetable soups for extra body and creaminess.
• Blend cooked beans with garlic, lemon, olive oil, and spices for a delicious bean spread.
• Fry them in butter with garlic and fresh herbs like rosemary or thyme for a warm side dish.
• Use them in curry or chili with tomatoes, coconut milk, and spices.
• Make a hearty salad by tossing cold, cooked lima beans with tomatoes, red onion, fresh oregano, and a vinaigrette.
• Bake them in the oven or air fryer with oil, spices, and other vegetables for a rustic oven dish.

Preparation and Cooking

Lima beans are sold dried, frozen, and canned. Dried beans require soaking and cooking to achieve the right texture and to remove natural antinutrients and cyanogenic linamarin. Frozen and canned beans are pre-cooked and can be used directly after rinsing. Follow this method for dried beans:

Raw lima beans contain linamarin, a cyanogenic glycoside. Commercially grown beans usually have less than 200 mg cyanide/kg, but soaking and cooking are necessary to reduce the content. Boiling in water for more than 30 minutes can reduce around 80% of the cyanide. Boiling or steaming fresh, green lima beans for 5-10 minutes is sufficient to make them safe. Be aware that a very high-fiber meal can cause bloating – introduce beans gradually into your diet.

Nutrition and Health Aspects

Lima beans are rich in complex carbohydrates, dietary fiber, plant protein, and a range of vitamins and minerals. One cup of cooked lima beans (170 g) contains around 209 kcal, 12 g protein, 0.5 g fat, 40 g carbohydrates, and 9 g dietary fiber. They are particularly good sources of manganese (92% of the reference intake), copper (58%), magnesium (30%), iron (23%), potassium (21%), and thiamine (vitamin B1).

• Blood sugar control: The high fiber content and low glycemic index can help stabilize blood sugar and prevent rapid blood sugar spikes.
• Heart health: Soluble fiber and minerals like potassium and magnesium support healthy blood pressure and can help lower LDL cholesterol.
• Satiety and weight control: The combination of protein and fiber contributes to lasting fullness and can help regulate weight.
• Minerals and vitamins: Manganese, copper, and magnesium are important for energy metabolism and bone health, while iron is essential for the blood’s transport of oxygen.

Some people may experience allergic reactions or discomfort from lima beans, in which case intake should be limited or replaced with other legumes.

Traditional and Modern Uses

In South and Central America, lima beans were traditionally grown alongside corn and squash in the “Three Sisters” system. The dish succotash, made with corn and beans, is known from Native Americans and is still found in the US today. Larger butter beans are used in Southern dishes, often stewed with ham or bacon. In the Mediterranean region, lima beans are simmered with tomatoes, garlic, and herbs, while in India they feature in curries, and in the Middle East in spiced stews and dips. Modern kitchens use lima beans in everything from vegetarian bean patties and bowls to purées, baked goods, and salad fillings.

Growing and Harvesting in Denmark

Lima beans need warmth and thrive best in a sheltered, sunny spot in the vegetable garden. They are grown as annual summer beans and come in both bush and climbing types. In Danish climates, you should choose early varieties and give the plants shelter from wind.

1. Prepare the growing site: Choose a sunny bed with well-drained, light to medium-heavy soil and a pH of at least 6.5. Add compost to improve the soil structure.
2. Wait for warmth: Sow the seeds directly outdoors once the soil temperature is at least 18 °C (65 °F). In Denmark, this is typically from late May to early June. Avoid sowing if the soil is colder than 10-15 °C.
3. Sowing: Place the seeds 3-4 cm deep. For bush types, sow with 8-10 cm between seeds and 40-50 cm between rows. For pole beans, plant 4-6 seeds around each pole or climbing frame. Inoculating the seeds with rhizobium is recommended to improve nitrogen fixation.
4. Watering and care: Keep the soil evenly moist, especially during germination and flowering. Water at the soil surface to avoid wetting the leaves and reduce the risk of fungal diseases. Both overwatering and drought can cause flowers and pods to drop.
5. Support: Pole beans need stakes or frames to climb. Bush types manage without support.
6. Weeding and mulching: Keep the bed free of weeds. Mulching with straw or grass clippings can retain moisture and suppress weeds.
7. Harvest: For fresh beans, pick the pods while they are still green and the seeds are plump. For dried lima beans, leave the pods on the plant until they are completely papery and start to rattle. Harvest the plants before heavy rain, and let them dry further in a dry place. In Denmark, the harvest is typically in August-September.
8. Crop rotation: Rotate the beans every year to avoid disease and make better use of the soil’s nitrogen.

Growing Conditions

• Light: Full sun with at least 6-8 hours of direct sunlight daily.
• Soil: Well-drained soil with neutral to slightly alkaline pH (≥ 6.5).
• Temperature: Optimal 20-30 °C; cold soil inhibits germination, and frost is not tolerated.
• Height: Bush types reach 30-50 cm; pole types 1.5-2.5 m.
• Watering: Even moisture throughout the season, especially during flowering and pod formation.
• Nutrition: Too much nitrogen can promote leaf growth at the expense of pods; the beans fix their own nitrogen via root nodules.

Harvest and Storage

Fresh lima beans (green) are picked when the pods are plump and before the skin becomes tough; they are boiled or steamed for 5-10 minutes and can be eaten as green beans. For dried lima beans, leave the pods on the plant until they are completely dry. The seeds are removed and further dried in a dry, airy place for a week. Store dried beans in airtight containers in a cool, dark place – they will keep for at least a year. Cooked beans keep for 3-4 days in the fridge and can be frozen for up to three months.

Flavor and Good Pairings

The mild, buttery flavor of lima beans makes them a great match for many ingredients.

• Butter, olive oil, garlic, onion, and fresh herbs like sage, rosemary, and thyme.
• Sweet corn, butternut squash, tomatoes, and bell peppers.
• Spices like paprika, cumin, chili, and turmeric.
• Meat such as pork, chicken, lamb, and ham, as well as fish.
• Other legumes and grains like rice, quinoa, and barley.
• Lemon juice, vinegar, and good olive oil in salads and dressings.

Look-Alikes and Quality

Lima beans can be confused with other large, white beans like butter beans – which are actually the same species – as well as with frozen green beans. Small lima beans resemble the large ones but are smaller and often greener. Choose dried beans that are whole, smooth, and free of cracks or discoloration, and avoid beans with insect damage. Fresh pods should be green and crisp without black spots.

Sustainability and Biodiversity

Like other legumes, lima beans form a symbiosis with nitrogen-fixing rhizobium bacteria, which enriches the soil and reduces the need for artificial fertilizer. By growing lima beans and other bean varieties, you help preserve genetic diversity, which increases resilience against disease and climate change. Organic and diverse cultivation benefits both the environment and the vegetable garden.

Try This Recipe

Lima beans step into Mexican cuisine with their creamy richness and pair perfectly with spicy, juicy fish. Serve them as a side to our Mexican Salmon in the Air Fryer – Juicy and Spicy in 20 Minutes.

Equipment and Products

A good spice blend elevates bean stews, succotash, and oven-baked lima beans with depth and warmth. Try Krydderimesterens Blanding Vestjyske Delikatesser for your bean dishes.

Frequently Asked Questions

Conclusion

Lima beans, also known as butter beans, are a nutritious and versatile legume with deep cultural roots in South and Central America. Their creamy, buttery texture and mild flavor make them ideal in everything from succotash to modern bowls and purées. With a high content of protein, fiber, and minerals, they support a healthy diet and contribute to satiety and stable energy. Proper soaking and cooking are necessary to ensure both safety and flavor. Although they require warmth and protection in Danish gardens, they can be grown successfully and contribute to both culinary diversity and soil fertility.

Facts About Lima Beans

Field	Description
English name	Lima beans, butter beans
Latin name	Phaseolus lunatus
Family	Legume family (Fabaceae)
Plant type	Annual summer bean; grown as bush or pole type
Height	Bush types 30-50 cm; pole types 1.5-2.5 m
Hardiness	Very heat-loving; does not tolerate frost
Light	Full sun
Soil	Well-drained, light to medium-heavy, pH ≥ 6.5
Sow/plant	Direct sowing once soil is at least 18 °C – typically late May to June
Flowering/Harvest	Flowering in summer; harvest of fresh beans July-August; dried beans August-September
Flavor	Creamy, buttery, mild, slightly sweet
Culinary use	Succotash, soups, purées, salads, curries, oven and air fryer dishes
Storage	Dried beans stored dry and dark; cooked beans refrigerated or frozen
Soaking time (legumes)	8-12 hours (or longer for further reduction of linamarin)
Cooking time (legumes)	10-15 min vigorous boiling, then 45-60 min simmering; fresh beans 5-10 min

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