Butter beans versus Lima beans

Just to make sure everyone is straight on the subject for the WFDT and other threads.

The way I grew up

This is a butter bean:


This is a dry white Lima bean:


Growing up my dad grew butter beans in the garden. We would shell and mom would cook in a large pot seasoned with bacon grease. They would normally be eaten with cornbread, bacon, onion and peppers. Mom would make homemade, from scratch yellow corn bread.

The dry white limas were bought at the grocery store in a clear bag. Mom would cook in a large pot with bacon grease for seasoning and throw in a big ole ham-bone. They would be eaten with cornbread, bacon, onion, and milk (until I discovered it was even better with strawberry Kool-Aid). Mom would make homemade from scratch, white corn bread. The liquid would be like a gravy and I would mash the beans with my fork to make what I had dry and then add more of the liquid. Great stuff !!!

It wasn't the Goya brand and the bag was much larger but this is what the dry whites looked like.


I have really been wanting both of these but they don't serve either in restaurants anymore so I am going to have to learn to make them. I have the recipes for the cornbreads.

Just be sure to use the above (correct) terminology in all food and bean related threads in the future.

Quick recap:
dry white lima


Butter Bean


Oops, butter bean