Skip to main content
Main

Lima and Butter Beans

A simple dish of lima beans cooked with butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Lima beans and butter work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 414 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lima and Butter Beans

Ingredients

Directions

  1. Soak the lima beans in cold water for a while.

  2. Boil the beans in salted water for about an hour.

  3. Drain the beans and add butter.

  4. Season with pepper to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lima beans + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together414 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lima beans + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together468 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lima beans
Starchy base that becomes soft and creamy when cooked, giving the dish its body.
Butter
Adds fat and richness, coating the beans and giving them a smooth, moist texture.

The step that matters

Boil the beans in salted water for about an hour. Dried lima beans need enough time in simmering water for their starch to gelatinize and the skins and interiors to soften. Stopping early leaves them firm and chalky, while salting the cooking water seasons the beans from within.

Swap the lima beans

How well each one fits the dish's main ingredients (butter, pepper):

  1. Walnutfits about as well
  2. Black-eyed peafits about as well
  3. Almondfits about as well
  4. Lima beansthe original

Fit is the average pairing score against butter, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

German Style String BeansGerman Style String Beans7 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes