A lima bean is a flat, kidney-shaped bean that grows in pods on climbing vines. Lima beans are pale green when fresh and cream-colored when dried. They have a soft, buttery texture when cooked, which is why some people call them “butter beans.”

Lima beans originated in South America thousands of years ago and got their name from Lima, the capital of Peru. Native farmers grew them long before Europeans arrived in the Americas. Today, farmers grow lima beans in warm climates around the world.

These beans are nutritious, packed with protein, fiber, and minerals. People cook them in soups, stews, and casseroles, or serve them as a side dish. Fresh lima beans need to be shelled from their pods before cooking, while dried ones must be soaked in water overnight to soften.

Lima beans have a reputation as a vegetable that kids often dislike, probably because they can turn mushy if overcooked. But many people who disliked them as children discover they enjoy lima beans as adults, especially when they're cooked properly and seasoned well.