Which vegetable do you prefer: butter beans or lima beans? Truth be known…your vote doesn’t amount “to a hill of beans,” because they are one and the same.
How can that be? Butter beans are “a true Southern dish,” whereas lima beans are grown in…Delaware.
‘Tis true, but the ultimate authority on this matter is L.H. Hayward and Company of New Orleans, La., the 103-year-old family business that owns the legendary Camellia brand of dried beans, peas and lentils – the market segment leader.
Founder Lucius Hamilton Hayward Jr. started selling dry red beans by the pound in the historic French Market in New Orleans. He named the brand Camellia after the favorite flower of his wife, Bessie Bonner Hart Hayward.
The
Hayward webmaster states: “There’s really no difference between butter beans
and lima beans…our ‘Large Lima Beans’ packaging actually states ‘Butter Beans’
in parentheses, just to clarify.”
“Younger
green-hued beans are often called ‘Green Baby Limas’ and are more tender than
their larger counterparts. Despite that, all varieties come from the same
plant. Whether you prefer to call them butter beans or lima beans is a result
of your own geographical traditions and how your family and friends refer to
them.”
“Regardless,
these tasty beauties have been a Southern staple for generations,” according to
the Hayward webmaster. “They’re high in fiber, super hearty and offer a
deliciously creamy, velvety, buttery flavor. If prepared right, they offer a
lush creamy goodness encased and embraced by a firmer, shape-holding skin.”
Buttery flavored beans just lend themselves to being named butter beans, said Hannah Skinner of Los Angeles, a contributor to Mashed.com.
Lima beans originated centuries ago in Lima, Peru. Over time, the pronunciation of lima bean changed from LEE-mah to LYE-mah.)
In the music and entertainment world, “Lima Beans” came first. The jump blues song was written and performed in 1951 by Eddy Ware, a native of Birmingham, Ala. He was working in Chicago at the time as a pianist, singer and bandleader.
Mostly
an upbeat saxophone-laden instrumental, Ware contributes limited lyrics,
including:
When I was a young’un in my teens / My mouth used to water for lima beans.
Whenever I had a few cents in my jeans / I’d spend it all on lima beans.
Sweet beans, sweet beans, lima beans… / My mouth keeps waterin’ for the lima beans.
The county music novelty song “Butter Beans” followed in 1965, written by Charles D. Colvin and sung by Bob Cain of Hartselle, Ala. Cain was a vocalist, trumpeter, bandleader and supper club owner in Birmingham, Ala.
Here’s a slice of the lyrics:
Pass the cornbread if you please / I don’t want no collard greens / All I want is a bowl of butter beans.
Just a piece of country ham / Pass the butter and the jam… / And some more o’ them good ol’ butter beans.
Red eye gravy is all right / Turnip sandwich a delight / But my children all still scream / For another bowl of butter beans.
When they lay my bones to rest / Place no roses upon my chest / Plant no blooming evergreens / All I want is a bowl of butter beans.
Any way you serve them, butter beans/lima beans are an excellent source of protein, fiber, iron, and B vitamins and qualify as a low-fat, low-calorie food.
Chef
Ed Hennessy of the culinary arts department at Delaware Technical Community
College in Dover, said garden-fresh butter beans are unbeatable, but they’re available
for only about a two-month window (August and September).
“They’re fine frozen, too, if you treat them right,” Hennessy said. “You thaw them in the refrigerator, and just sauté them to order, with bacon or onion and black pepper.”
“If
you boil them when they’re rock hard, you lose some nutrients, and you’re
likely to overcook them.”
