Lima Beans and Butter Beans are the same thing! I know, earth shattering news. When I was little I always thought they were called butter beans because they were served with butter! Traditionally in the south, we refer to them as butter beans because of their soft, starchy texture. When you pick them up in the store though, look for baby lima beans. Those are the freshest, best tasting option. For a lot of people, the name lima beans conjures up images of soggy school cafeteria veggie medleys or hard starchy side dishes from your aunt at Thanksgiving. I want to try to change that perception. Butter beans are so good for you and they can be so delicious! They have a low Glycemic index rating, are a good source of protein and fiber, and over 80 nutrients including manganese for energy production and antioxidant defense. With all that goodness, I’d say they are worth a try!
I always use frozen lima beans. I just don’t have time to rehydrate dry ones and I can’t stomach canned limas. Frozen retain their nutrients and they are easy to keep in the freezer. Butter beans are my back up plan for dinner. When I come home from work and realize that I have no food in the house, I can always whip up chicken sausage and limas. (I keep Aidells sausages in my freezer, always. Organic, no preservatives, all natural and quick to make…win!) This is a delicious and so good for you meal that I can have ready in 10 minutes! Plus, Thanksgiving is coming up and these will definitely be making an appearance!
- Add lima beans to boiling water. The water should just cover the beans.
- Boil until beans are still firm, but your fork can slide in easily. (5-8 minutes)
- Drain the water, return limas to the pot on low heat.
- Add in butter and salt.
- Saute until beans are well covered, about 1 more minute.
- Serve hot!