butter bean

See also any entries for LIMA beans…....

Phaseolus lunatus is a legume. It is grown for its seed, which is eaten as a vegetable. It is commonly known as the lima bean or butter bean, it is also known as Haba bean, Pallar bean, Burma bean, Guffin bean, Hibbert bean, Java bean, Sieva bean, Rangood bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean and sugar bean.

The P. lunatus is of Andean and Mesoamerican origin. Two separate domestication events are believed to have occurred. The first, taking place in the Andes around 2000 BC, produced a large-seeded variety (Lima type), while the second, taking place most likely in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva type). By 1301 AD, cultivation had spread to North America, and in the sixteenth century the plant arrived and began to be cultivated in the Eastern Hemisphere.

The small-seeded wild form (Sieva type) is found distributed from Mexico to Argentina, generally below 1600 meters above sea level, while the large-seeded wild form (Lima type) is found distributed in Ecuador and the north of Peru, between 320 and 2030 meters above sea level.

Both bush and pole (vine) varieties exist, the latter from one to four meters in height. The bush varieties mature earlier than the pole varieties. The pods are up to 15 cm long. The mature seeds are 1 to 3 cm long and oval to kidney shaped. In most varieties the seeds are quite flat, but in the “potato” varieties the shape approaches spherical. White seeds are common, but black, red, orange and variously mottled seeds are also known. The immature seeds are uniformly green.

In the Southern United States the Sieva type are traditionally called butter beans, it is also otherwise known as the Dixie or Henderson type.

Lima beans and butter beans are seen as two distinct types of beans.

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BUTTER BEANS CREOLE
2 tablespoons butter or margarine
1 small onion chopped
1 small green bell pepper chopped
1 small rib celery chopped (2 – 3 Tb)
2 to 3 tsp chopped jalapeno pepper
16 ounces butter beans, canned or frozen drained, thawed
1 can tomatoes (15 – 16 oz)
1/4 teaspoon dried thyme leaves
1/8 teaspoon black pepper
dash hot pepper sauce to taste
chopped fresh parsley for garnish

Melt butter or margarine in a medium saucepan over medium heat. Saute onion, green pepper, celery, and jalapeno until crisp-tender. Stir in beans, tomatoes, thyme, pepper, and hot pepper sauce. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes. Sprinkle with parsley before serving, if desired.
Serves 6.

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BUTTER BEAN CUSTARD PIE
1 cup large white butter beans, dried
3 cups water
2 cups white sugar
1/4 cup butter or margarine
1 tablespoon all-purpose flour
2 eggs
1 tablespoon vanilla extract
1 pinch salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon cream (half and half)
1 unbaked 9 inch pie shell

Soak dried beans in water overnight. The next morning, take hull off beans. Cook until well done in water. Do not add seasoning. Drain; mash beans. Add sugar, flour, butter, vanilla, eggs and salt to beans. Mix well. Add cloves, nutmeg, cinnamon and cream. Blend together. Pour into a 9-inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes. Makes 1 – 9 inch pie.

http://www.butterbeanfestival.com/ 4 years ago