Butter Beans

Tender and savory with just a hint of sweetness, butter beans are the perfect versatile side dish for any summer dinner. Less sweet than baked beans and more tender than black beans, they're perfect with grilled or fried chicken as well as pork chops.

What's the difference between butterbeans and lima beans?

Like many foods, the difference between lima beans and butterbeans is where you're eating them. They're the same bean, which was first domesticated in South America and eventually exported from Lima, Peru. They're often called "butter beans" in the American South, but they taste exactly same as beans labeled "lima beans" elsewhere. Southern recipes are often sweetened with extra sugar; this recipe is a slight nod to Southern-style butter beans, but uses about half the amount of sugar. It's not enough to be sweet—it just balances their savory flavor.

Are butter beans green or white?

Younger butter beans (often sold as baby lima beans) are processed fresh, and tend to have a light green color. More mature butterbeans are often dried, and have a paler green to off-white color. This recipe is intended for fresh or frozen beans. If using dried beans, follow the soaking directions on the package before using.

Can you make butterbeans using frozen beans?

Absolutely! Frozen butter beans are perfectly OK to use in this recipe. And since they're so small, there's no need to thaw them first—simply toss them in the pan and they'll thaw almost instantly. However, if fresh butter beans (or lima beans) are available, they're always the best for choice for this recipe.