Flat, kidney-shaped beans with a buttery, starchy texture, commonly used in soups, stews, and casseroles.
Substitutes
Butter Beans — 1:1. Lima beans and butter beans are the same species (Phaseolus lunatus) — the name difference is purely regional. "Butter beans" is common in the Southern US and UK for the larger, mature variety. Texture, flavor, protein content, and cooking time are identical, making this a seamless one-to-one swap in any recipe.
Fava Beans — 1:1. Fava beans share lima's large, flat shape and creamy, starchy texture when cooked. Fava has a slightly more earthy, mildly bitter flavor from compounds in the outer skin — removing the skins yields the closest textural match in purees and pasta dishes. Both have comparable protein and fiber content.
Cannellini Beans — 1:1. Cannellini beans are slightly smaller with a smoother, less starchy texture compared to lima's floury creaminess. Both hold up well in soups, stews, and casseroles, and cannellini has a more neutral flavor that absorbs seasonings readily. A solid swap with no significant adjustment needed.
Chickpeas — 1:1. Chickpeas are a widely available substitute with a slightly firmer texture and nuttier flavor. They work in soups, casseroles, and salads.