Are butter beans the same as lima beans?

Yes! They're both beans from the Phaseolus lunatus plant species ( source ). In the United States, we often use these terms interchangeably, and the preferred name varies by region. Lima beans and butter beans are occasionally packaged at varying levels of maturity: Canned beans labeled "lima beans" are sometimes 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. Both lima beans and white butter beans work well in this recipe!

What can I substitute for 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.

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 another splash of water as you heat them up).

How many people does this feed?

As written, this recipe uses two cans of butter beans and gives you 2-4 servings (we usually get about 3 servings out of this recipe if we eat it with bread, and 4 servings if we add a side salad). Use the handy 2x/3x buttons in the recipe card below to scale it up if you have more mouths to feed!

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 .

Pizza Baked Butter Beans

Description

These easy pizza baked butter beans are perfect for busy weeknights!

Ingredients

Scale

2 15-ounce cans of butter beans, rinsed and drained
1 cup of your favorite pizza sauce
1/4 cup water (optional - see recipe notes)
1 cup shredded mozzarella cheese
1/4 cup pepperoni
Salt and pepper to taste
Fresh basil, for garnish (optional)
Crusty bread or sourdough, toasted, for serving

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Instructions

Heat oven to 450° Fahrenheit.
Mix butter beans, pizza sauce, and water in a medium-sized baking dish with a pinch of salt.
Top with mozzarella, pepperoni, and a pinch of salt and pepper.
Bake at 450°F for 20-30 minutes, until the sauce is bubbling and cheese is melted and lightly browned.
Top with basil (optional) and serve with some toasted crusty bread.

Notes

Substitutions and Additions. Stir your favorite cooked proteins (Italian sausage, chicken, or ham) or veggies (black olives, bell peppers, onions, mushrooms) directly into the butter bean and sauce mixture or sprinkle them over the mozzarella as additional toppings. Stir roughly chopped spinach or kale into the sauce for extra greens. Adjust the cheese by using white cheddar, parmesan, or provolone in place of some or all of the mozzarella. Substitute canned cannellini beans or Great Northern beans for the butter beans if you like. Swap the pizza sauce for marinara or spaghetti sauce (see the note about water below).

Do I need the water? We wrote this recipe to use our homemade pizza sauce, which is quite thick: The splash of water here helps thin that sauce out to keep the beans moist as they bake (and prevent the sauce from drying out or burning) and give you a broth-y-er final sauce that’s perfect for sopping up with bread. If you’d prefer a thicker, less brothy final sauce, or if you’re using a thinner pizza sauce (or a jar of marinara/spaghetti sauce), you can skip the water.

The cheese may not brown right away: At first, it may look like the mozzarella is just melting into the sauce without forming much of a top crust. Be patient and give it a few extra minutes in the oven if you need to! You can also pop these butter beans under the broiler for a minute if you'd like an even crispier top layer.

Serving Sizes. As written, this recipe makes 2 large standalone servings. If you serve it with plenty of bread, this is enough for 2-3 people; if you add a salad or another side dish, you can stretch it to 4 servings.