Legumes & Beans

Butter Bean

Large, plump, creamy white bean for braises, salads, and Mediterranean dishes.

Butter beans are large, flat white beans (a variety of lima bean) with an exceptionally creamy, buttery texture when cooked. They are popular in Mediterranean, British, and Brazilian cooking for braises, bean salads, and brothy dishes where their soft bite carries garlic, herbs, and olive oil. Their large size makes them satisfyingly meaty.

Butter beans are the same species as lima beans (Phaseolus lunatus), but the name reflects a culinary identity rather than a botanical distinction. 'Butter bean' prevails in the American South and throughout the United Kingdom, where the term signals a particular expectation: a large, plush bean with a velvety, almost melt-in-the-mouth texture when cooked properly. The name refers to that characteristic creaminess—not to any added fat. Originating in Peru and cultivated since 2000 BCE, these beans traveled with colonial trade routes and became deeply embedded in Southern US cooking, Mediterranean cuisine, and British kitchen gardens alike. Their high starch content and mild, nutty flavor make them exceptional at absorbing and amplifying whatever they are cooked with, from smoky pork to bright citrus. Their behavior in the pot is predictable: they soften evenly when fresh, hold their shape reasonably well in soups and braises, and break down into a silky puree when that is what the dish requires. The critical practical point is their vulnerability to acid during cooking—something that catches many home cooks off guard. Add tomatoes, wine, or citrus only after the beans have fully softened, or risk a pot of stubbornly firm legumes.

Measured in: g
Storage: Pantry

Types & varieties

Fordhook 242

Most common commercial variety; compact bush plant tolerates heat well; slightly nutty flavor

Henderson Bush

Heirloom from 1883; small, tender, classic Southern butter bean; pole type also exists

Carolina Wonder

Large pole bean; prolific producer; traditional in Southern cooking

Eastland

Reliable bush variety; performs well in cooler climates

Baby Butter Bean

Dwarf Henderson type; very small, cooks quickly; prized for tender texture and lack of tough skins

Kingdom

Large-seeded pole variety; standard terminology in Australia

Common uses

Braised with ham hock, bacon, or pancetta as a classic Southern sideSuccotash—the traditional pairing with sweet cornComposed or three-bean salads dressed with vinaigretteMediterranean salad with tomato, cucumber, red onion, feta, and olive oilPureed into spreads and dips with garlic, lemon, and olive oilAdded to minestrone, ribollita, and other hearty soupsBaked with tomatoes, herbs, and breadcrumbs (bean cassoulet style)Refried as a side for Mexican or Southwestern dishesSlow-cooked with olive oil, garlic, and rosemary as a simple Italian contorno

Tips & pitfalls

Always discard soaking water and rinse thoroughly—this reduces oligosaccharides that cause gas and removes surface starches.
Hold acidic ingredients (tomatoes, lemon, wine) until the last 20–30 minutes of cooking; acid prevents beans from softening and will leave you with firm, uneven beans.
If beans remain hard after extended cooking, they are too old—discard them; no amount of simmering will salvage stale dried beans.
Test doneness by squishing a bean against the roof of your mouth; it should be creamy throughout with no chalky center.
Skim foam during the first 5–10 minutes of boiling for a cleaner final dish and clearer cooking liquid.
For a silkier puree or dip, blanch briefly after cooking and rub gently to pinch off the skins; edible but removal yields a superior texture.
Season cooking water generously—beans absorb seasoned liquid from within, and this is your only opportunity to season from the inside.
Canned butter beans are already cooked; add them to dishes in the last 10–15 minutes to warm through without overcooking and falling apart.

Nutrition

338kcal

Energy

1414 kJ · per 100 g

Where the calories come from

Protein 25%Carbs 73%Fat 2%

Protein

21.5g

43% DV

Carbs

63.4g

23% DV

Fat

0.7g

1% DV

Fiber

19g

68% DV

Sugars

8.5g

of which

Sodium

18mg

1% DV

Notable micronutrients

Folate99% DV

Magnesium53% DV

Thiamin (B1)42% DV

Iron42% DV

Potassium37% DV

Phosphorus31% DV

Source · USDA FoodData Central · approx. Lima beans, large, mature seeds, raw

View on FDC →

In the shops

Matched grocery products

Unsalted Butter
Hacendado · 250 g · Mercadona
€2.10
Unsalted Butter
Hacendado · 250 g · Mercadona
€2.45
Unsalted Butter
ASTURIANA · kg · Bonpreu
€3.69
BREDA Unsalted Butter
BREDA · kg · Bonpreu
€8.90
Cadí Butter
CADÍ · kg · Bonpreu
€2.39
Cadí Butter
CADÍ · kg · Bonpreu
€3.99

Good to know

Botanical name: Phaseolus lunatus
Family: Fabaceae (legume family)
Origin: Peru, cultivated since 2000 BCE; name derives from Lima, Peru
Common forms: Dried (most common), canned, fresh/frozen (late summer–early fall)
Color: Creamy white, sometimes with faint greenish tint when fresh
Size: Large: 1–2 cm; baby butter beans roughly half that size
Flavor: Mild, nutty, creamy and starchy; readily absorbs accompanying flavors
Per cup cooked: ~15 g protein, ~13 g fiber, iron, potassium, folate
Toxin warning: Raw beans contain cyanogenic glycosides—must soak and boil thoroughly; never eat raw or undercooked
Typical soak: 6–8 hours or overnight in cold water; discard soaking liquid
Typical cook time: 45 minutes to 1.5 hours after soaking; older beans take significantly longer
Shelf life (dried): 1–2 years in cool, dark, dry conditions; older beans cook unevenly
Canned yield: 1 can (15 oz) ≈ 1.5 cups drained beans

Substitutes

Large lima beans — Identical bean; same species and same product. 'Butter bean' is purely a regional name, most common in the American South and UK.
Cannellini beans — Italian white kidney bean; similar creamy texture but slightly firmer; works well in soups, salads, and braises.
Great Northern beans — Smaller and milder; acceptable in soups and stews where butter bean's rich, creamy character is not essential to the dish.
Fava beans — Larger, green, nuttier; different color and flavor profile but comparable creamy, starchy texture; cooking time differs significantly.

Pairs with

Ham hock, bacon, pancettaTomatoGarlic and shallotBay leaf, thyme, rosemaryCornSpinach or chardLemon and olive oilFeta or aged pecorinoBalsamic vinegar

Also called

Feijão Manteiga · Large Lima Bean · Butter Beans