A big, flat, creamy white pole lima famous for its size and rich, buttery texture. A garden aristocrat that climbs high and fills the pod with large, tender beans.
Pole limas were a Southern garden staple, the vines run up cornstalks and fences in the Three Sisters style. Butter beans on the supper table — creamy, filling, cheap to grow — are a cornerstone of Black Southern home cooking.
Lima beans are among the most potassium-dense legumes, supporting the sodium-potassium balance central to blood-pressure control — especially the cortisol-driven, sodium-sensitive hypertension common in Black Americans. High in soluble fiber, resistant starch, folate, and iron, they steady blood sugar, lower cholesterol, and support healthy blood. Their buttery creaminess delivers all this without any added fat.
Soak dried beans overnight, drain, and simmer 60-90 minutes until creamy. Fresh-shelled limas cook in 30-40 minutes. Cook thoroughly until fully soft — limas should never be eaten raw or undercooked.
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