Butter Beans vs Lima Beans

In the United States, we often use these terms interchangeably, and the preferred name varies by region. Butter beans and lima beans are both members of the Phaseolus lunatus plant species ( source ). However, Lima beans and butter beans may be packaged at varying levels of maturity: Canned beans labeled "lima beans" are often a slightly smaller size with a light green color (this is because they're harvested earlier , making them a "younger" bean), while "butter beans" (also called large limas or gigante beans ) are typically bigger, with a creamy white color and a softer texture.

What can I use instead of butter beans?

Use canned Cannellini Beans or Great Northern Beans instead of the butter beans here if you like. You can also use Garbanzo Beans (Chick Peas) in a pinch, but they don't have the same creamy, cozy texture. We used the Wegmans brand canned Butter Beans in these photographs!

What should I do with leftovers?

These butter beans are best eaten right after they're baked! If you do have leftovers, let them cool completely, then store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven, zap them in the microwave, or warm in a skillet over medium heat (if the beans look a bit dry, add a splash of broth or water as you heat them up).

Can I use dried beans instead of canned beans?

You need to cook the beans first (don't just swap dried beans for the canned beans here). But yes, you can swap cooked , previously dried beans for the canned beans here. Learn more: How to cook beans .

20 Minute Pesto Butter Beans

Name: 20 Minute Pesto Butter Beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 Tablespoon butter; 1 small shallot, thinly sliced; 1 15-ounce can butter beans, rinsed and drained; ⅔ cup broth or stock (we love using parmesan broth here, but chicken or veggie stock work too!); 2 Tablespoons basil pesto; 1 Tablespoon lemon juice; Salt and pepper to taste; Shaved or shredded parmesan cheese; Fresh basil leaves; Toasted Crusty bread or sourdough slices, for dipping; Poached or fried eggs

Description

These easy pesto butter beans are ready in a snap - perfect for busy weeknights!

Ingredients

Scale

For the Pesto Butter Beans:

1 Tablespoon butter
1 small shallot, thinly sliced
1 15-ounce can butter beans, rinsed and drained
⅔ cup broth or stock (we love using parmesan broth here, but chicken or veggie stock work too!)
2 Tablespoons basil pesto
1 Tablespoon lemon juice
Salt and pepper to taste

Optional Toppings and Extras:

Shaved or shredded parmesan cheese
Fresh basil leaves
Toasted Crusty bread or sourdough slices, for dipping
Poached or fried eggs

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Instructions

Melt butter in a large skillet over medium-high heat. Add shallots and sauté, stirring occasionally, for 2-3 minutes until lightly browned.
Add butter beans to skillet. Stir to combine and cook for 1-2 minutes to start warming them up.
Stir in the broth, then bring mixture to a simmer and cook another 3-4 minutes until beans are heated through. Pro Tip: Toast your bread slices while the beans are simmering.
Stir pesto and lemon juice into beans along with salt and pepper.
Ladle beans into serving bowls. Top with parmesan cheese, fresh basil, and a few turns of cracked black pepper. Serve immediately with a side of toasted crusty bread.

Notes

This recipe needs some side dishes! We recommend serving these butter beans with some toasted sourdough or crusty homemade bread (perfect for sopping up any extra sauce!) and adding a quick side salad for a full, hearty meal. The beans alone won't be filling enough for two adults, but with some bread and a salad on the side (we love this 5 minute arugula lemon salad), you get two nice-sized portions. You can also serve these beans over rice, pasta, or farro for a heartier meal.

Additions and Substitutions. Add extra veggies (garlic, spinach, kale, broccoli, peas, corn, cauliflower, or tomatoes are all great here) or protein (chicken, Italian sausage, bacon, or shrimp go well with this recipe) to make these beans a bit heartier and stretch them a bit further. Add more broth for a thinner sauce. Add a pinch of red pepper flakes for extra spice. Dial the lemon juice up or down depending on your preferences and the flavor of your pesto!

What kind of beans should I use? We used Wegmans Butter Beans in these photos. You can also use Cannellini beans or Great Northern beans instead of butter beans if you like (you can also use chick peas/garbanzo beans here, but they won't be as creamy).

Pesto varies by recipe and by brand: Adjust the amount of pesto here to suit your tastes! If your pesto is especially oily, it may separate a bit as you stir it into the beans (we notice this happen with certain brands of store-bought pesto - it doesn't look as pretty, but still tastes great, especially when you serve with plenty of bread!)