Legumes & Beans

Lima Bean

Flat, pale buttery bean used in succotash, stews, and across Latin American cooking.

Lima beans are flat, kidney-shaped beans with a pale green or white color and a soft, buttery texture, named for Lima, Peru. They are central to American succotash and many Latin American and African stews, where their starchy creaminess thickens the pot. Both fresh and dried forms are used, and they should always be cooked thoroughly.

Lima beans (Phaseolus lunatus) are flattened, kidney-shaped legumes native to the Andes, named not for their origin but for the Peruvian port city of Lima, through which they were exported to Europe and beyond. Their flavor is distinctly buttery and creamy with a subtle nuttiness, and their texture ranges from tender in young fresh beans to plush and almost silken in large dried varieties. This delicate character makes them more complementary than assertive — they absorb surrounding flavors while contributing body and richness rather than dominating a dish. The bean is often misunderstood due to its association with bland institutional cooking and exaggerated toxicity concerns; in reality, properly prepared lima beans are among the most elegantly flavored legumes available, equally at home in a rustic Southern succotash, a refined Latin American stew, or a simple side dish finished with butter.

The distinction between baby lima beans and large lima beans (often called butter beans in the American South) is significant for the cook. Baby limas — such as Henderson Bush or Fordhook — are tender, quick-cooking, and hold their shape well, making them ideal for salads and quick sautés. Large limas like the Potato Lima develop a creamier, more luxurious texture with longer cooking. Heirloom varieties like Christmas Lima and Florida Speckled offer visual drama with maroon speckling and a slightly starchy, more pronounced nutty flavor. Fresh limas in season (late summer through early fall) require significantly less cooking than dried and should be used promptly, while dried lima beans — which keep for up to two years — require planning but reward patience with superior flavor and texture.

Measured in: g
Storage: Pantry

Types & varieties

Fordhook

Large, cream-colored bush variety; most common in US supermarkets

Henderson Bush

Baby lima type, smaller and sweeter; popular in Southern cooking

Baby Lima

Small, tender; ideal for succotash and quick-cooking applications

Large Lima (Potato Lima)

Bigger, creamier texture; sometimes called 'butter bean' in the South

Christmas Lima

Heirloom variety with maroon speckled markings; nutty, slightly starchy flavor

Burpee Best

Bred for home gardens; good flavor and reliable yield

Florida Speckled

Cream with maroon streaks; heirloom similar to Christmas lima

Willamette

Developed in Oregon; pale green, mild flavor, bush habit

Understanding the Toxicity Concern

Raw lima beans contain linamarin, a cyanogenic glycoside that releases hydrogen cyanide when the beans are chewed. This is not marketing hype or excessive caution — it is a genuine chemical reality. The solution is straightforward: boil the beans vigorously for at least 10 minutes before lowering to a simmer. This heat treatment completely destroys the compounds. Never eat raw lima beans, and do not cook dried beans in the soaking liquid, as toxins concentrate there during rehydration. Discard the soaking water and use fresh water for cooking. Canned lima beans are precooked during processing, but standard food safety practice recommends heating them thoroughly before serving.

Common uses

Succotash (classic preparation with corn and often bell pepper)Latin American soups and stews (feijoada in Brazil, pallares in Peru)Bean salads with vinaigrette, fresh herbs, and vegetablesSide dish sautéed with aromatics and finished with butterPureed into dips or spreads with lemon, garlic, and olive oilGrain bowls and salads with quinoa, farro, or riceSouthern US soul food preparations with bacon or ham hockVegetarian and vegan protein main dishesFritters and croquettes

Tips & pitfalls

Always boil dried or fresh lima beans vigorously for at least 10 minutes to destroy cyanogenic compounds; never eat them raw or undercooked
Discard soaking water and cook beans in fresh water; toxins concentrate in the soaking liquid
Add salt and acidic ingredients (tomatoes, wine, lemon juice) only after beans are fully tender, or they will toughen the skins
Use ¼ teaspoon baking soda per pound of dried beans to help soften skins and reduce gas-causing compounds
Old dried lima beans may never fully soften; discard any that remain hard after extended cooking
Fresh limas should be bright in color; avoid any with brown spots or shriveled exteriors
Taste as you go; overcooked limas become mushy and acquire an unpleasant texture
Cook beans from dried in well-salted water without lid for most even hydration and best texture

Nutrition

113kcal

Energy

473 kJ · per 100 g

Where the calories come from

Protein 24%Carbs 70%Fat 7%

Protein

6.8g

14% DV

Carbs

20.2g

7% DV

Fat

0.9g

1% DV

Fiber

4.9g

18% DV

Sugars

1.5g

of which

Sodium

8mg

0% DV

Notable micronutrients

Vitamin C26% DV

Thiamin (B1)18% DV

Iron17% DV

Magnesium14% DV

Vitamin B612% DV

Phosphorus11% DV

Source · USDA FoodData Central · Lima beans, immature seeds, raw

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In the shops

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Good to know

Scientific name: Phaseolus lunatus
Origin: Andes region (Peru, Ecuador, Bolivia); named for the port of Lima through which they were exported
Flavor: Buttery, creamy, slightly nutty; earthy undertones
Shape: Flattened kidney or broad oval, 1–3 cm long
Dried yield: 1 lb dried yields approximately 2½ cups cooked
Cook time (fresh): 20–40 minutes depending on size
Cook time (dried): 1–2 hours after overnight soaking
Toxicity: Raw beans contain cyanogenic glycosides; must be boiled vigorously for at least 10 minutes
Storage (dried): Up to 2 years in airtight container in cool, dark place
Storage (shelled fresh): 3–5 days in refrigerator; up to 1 week in pod

Substitutes

Cannellini beans — Mild white bean with similar creamy texture; cook times differ slightly
Fava beans — Comparable buttery texture; more labor-intensive prep required
Great Northern beans — Slightly firmer; work in soups and stews but less creamy
Butter beans — Actually the same bean; large lima variety marketed as butter bean in the American South
Baby limas for large limas — Smaller variety can substitute in most recipes; reduce cooking time accordingly
Frozen edamame — Not a close substitute; different flavor and texture profile, but available year-round

Pairs with

Corn Bell pepperBacon or ham hockOnion and garlicBay leaf and thymeEpazoteTomatoLime or lemon juiceButter and creamCumin and corianderChile peppersFeta or cotija cheese

Also called

Ibes · Butter Bean · Madagascar Bean