You’ll see a few names used for the same bean, depending on size and style.

• Lima beans: The standard name across canned, frozen, and dried options.
• Butter beans: Often used for large lima beans, especially in Southern-style recipes, because of their creamy texture.
• Baby lima beans: Smaller beans with a milder taste that hold their shape well.
• Green lima beans: A label sometimes used for young or canned varieties.

On the site, you can browse by categories like canned goods, frozen steamables, or dried beans to find the name and format that fits your recipe.

The main differences come down to size, texture, and how you use them.

• Baby lima beans: Smaller, milder, and a bit firmer. They work well in salads, quick sautés, and soups where you want beans to keep their shape.
• Large lima beans (often called butter beans): Bigger and creamier with a richer mouthfeel. They’re a great fit for stews, braises, and mashes.

Cook times and techniques can vary by size and format (canned, frozen, or dried). If you’re unsure, start gently and cook until tender to get the texture you prefer.

Each format has its perks, so it depends on your plans:

• Canned: Ready to use. Just drain and rinse, then add to recipes for fast weeknight meals.
• Frozen (including steamable bags): Convenient and consistent. Heat from frozen and season to taste for quick sides.
• Dried: Ideal for from-scratch cooking. They take more time but can deliver a customizable texture and flavor.

You can filter by canned goods, frozen, or dried beans to shop the style you need, and choose pickup or delivery if that’s more convenient.

A simple approach can help you get tender, tasty beans:

1. Sort and rinse: Spread beans out to check for debris, then rinse well.
2. Soak (optional): An overnight or quick soak can help beans cook more evenly, but you can cook unsoaked beans too.
3. Simmer gently: Cover with fresh water, bring to a gentle simmer, and cook until tender. Larger beans and unsoaked batches generally take longer.
4. Season toward the end: Add salt and acidic ingredients (like tomatoes) after beans start to soften.

Times vary by size and altitude. Check a few beans as they cook and stop when the texture suits your recipe.

There are lots of tasty, low-effort ways to enjoy them:

• As a side: Heat canned or steamable frozen beans, drizzle with olive oil, and finish with herbs and a squeeze of lemon.
• In soups and stews: Add for creamy body and mild flavor that complements veggies and broth.
• In salads or bowls: Toss baby lima beans with grains, greens, and a light vinaigrette.
• Mashed or blended: Large lima beans can be mashed into a spread with garlic and spices.

Choose canned for speed, frozen for consistency, or dried when you want to build flavor from scratch.